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Name: Artichoke Soup with Pesto
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Pesto:; 4 Tablespoons extra-virgin olive oil divided; 3 Tablespoons grated Parmesan cheese; 2 Tablespoons chopped fresh basil; Soup:; 2 large cloves garlic, chopped & divided; 1 large onion, chopped; 16 oz. frozen artichoke hearts, thawed; 2 1/2 cups low-fat chicken or vegetable broth (or more)

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INGREDIENTS

Pesto:
4 Tablespoons extra-virgin olive oil ; divided
3 Tablespoons grated Parmesan cheese
2 Tablespoons chopped fresh basil
Soup:
2 large cloves garlic, ; chopped & divided
1 large onion, ; chopped
16 oz. frozen artichoke hearts, ; thawed
2 1/2 cups low-fat chicken or vegetable broth ; (or more)

Servings

INSTRUCTIONS

Use prepared pesto or:

Puree 3 Tablespoons oil, Parmesan, basil and 1/4 teaspoon chopped garlic until smooth in a mini processor. Season pesto with salt and pepper.

Heat 1 Tablespoon of oil in a heavy large saucepan over medium-high heat. Add onion and saut? until soft, about 6 minutes. Add remaining garlic; stir 30 seconds.

Add artichokes and 2 1/2 cups broth. Bring to a boil. Reduce heat to medium-low; cover. Simmer until artichokes are soft, about 7 minutes.

Working in batches, puree soup in a blender until almost smooth. Strain into the same saucepan, pressing on solids to release liquid. Thin with additional broth by 1/4 cupfuls is desired. Season with salt and pepper. Divide among bowls; drizzle with pesto.

NOTES

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Artichoke Soup with Pesto

Pesto: 
4 Tablespoons extra-virgin olive oil divided
3 Tablespoons grated Parmesan cheese 
2 Tablespoons chopped fresh basil 
   Soup: 
2 large cloves garlic, chopped & divided
1 large onion, chopped
16 oz. frozen artichoke hearts, thawed
2 1/2 cups low-fat chicken or vegetable broth (or more)

Use prepared pesto or:
Puree 3 Tablespoons oil, Parmesan, basil and 1/4 teaspoon chopped garlic until smooth in a mini processor.  Season pesto with salt and pepper.

Heat 1 Tablespoon of oil in a heavy large saucepan over medium-high heat.  Add onion and saut? until soft, about 6 minutes.  Add remaining garlic; stir 30 seconds.

Add artichokes and 2 1/2 cups broth.  Bring to a boil.  Reduce heat to medium-low; cover.  Simmer until artichokes are soft, about 7 minutes.

Working in batches, puree soup in a blender until almost smooth.  Strain into the same saucepan, pressing on solids to release liquid.  Thin with additional broth by 1/4 cupfuls is desired.  Season with salt and pepper.  Divide among bowls; drizzle with pesto.

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Nutrition

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Serving Size: 1 Serving (95g)
Recipe Makes: 4 Servings

Calories: 503
Calories from Fat: 492 (98%)

Amt Per Serving		% DV

	Total Fat 54.7g	73 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 26.1g
	Polyunsanturated Fat 17.9g
Cholesterol 2.1mg		1 %
Sodium 37.4mg		1 %
Potassium 61.6mg		2 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 503

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