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Been Soup With Chili And Pesto
tablespoon plus 1/4 cup extra-virgin olive oil
small yellow onion, chopped
15-ounce can diced tomatoes, including liquid
kosher salt and black pepper
15-ounce can chickpeas, rinsed and drained
15-ounce can cannellini beans, rinsed and drained
15-ounce can kidney beans, rinsed and drained
clove garlic, finely chopped
tablespoons pine nuts, chopped
cup fresh flat-leaf parsley, chopped
crusty bread (optional)
Heat one tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.
Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
Preparing time: 30 min