It's another mixed weather week here in the Dallas Area Metroplex,
warm one day, cooler and rainy the next, then moving back to hot!
It seems like the perfect time to prepare a homemade soup or stew.
Here is the easy recipe for Pesto Bean Soup, courtesy of the Food Network.
Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated parmesan.
Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.
Photograph by Con Poulos
Wishing you a wonderful weekend!
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