Quick and easy weekend recipe.
1. In large pot add 3 T olive oil over medium heat. Add your onions and sprinkle with salt and pepper and the red pepper flakes. Saute stirring frequently until the onion is golden and caramelized. This will take 10-15 minutes. Turn your heat down if it starts to brown or burn too quickly. Don't rush this step. After this add your garlic and cook for 1-2 minutes. Add your beans and stock. The stock should just cover the beans. Add a little more if necessary.
2. Increase heat to medium high and cook for about 10 minutes to heat thoroughly.
3. Remove pot from the heat and scoop out about 3/4 cup of beans (a little liquid is okay too). Then puree the mixture in the pot with a hand blender until smooth. Stir in the vinegar.
4. Add the reserved beans back to pot and put back on a low heat to keep warm.
5. In a small pot or pan add 1 T olive oil and the smashed garlic clove. Heat over medium low heat. Once the pan is hot add the bread cubes and cook, tossing until browed. This will take about 5 minutes, turn up the heat as necessary. You should have deliciously crispy, slightly garlic croutons. Take off heat and sprinkle with salt.
6. Put the soup into bowls, top with pesto and a handful of croutons. Top with a grinding of fresh pepper and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 281 | ||
Calories from Fat: 122 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1037.1mg | 36 % | |
Potassium 38.1mg | 1 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 31.5g | ||
Protein 5.4g | 8 % | |
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. |
Calories per serving: 281
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