Healthy eating: Pesto bean soup | SteamboatToday.com

Healthy eating: Pesto bean soup

Healthy Eating

Pesto bean soup

2 t. olive oil

3 cloves garlic, minced

1 lb. of cauliflower, chopped

4 c. vegetable broth

1/2 t. dried thyme

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1/2 t. salt

1/4 t. black pepper

1 T. cornstarch

1 c. fresh basil leaves

1 small bunch Swiss chard, chopped with stems

2 cans (15 oz.) white beans (cannelloni, navy, great northern)

Toasted pine nuts for garnish

Sautee garlic in olive oil for one minute. Add cauliflower, 3 c. broth, thyme, salt and pepper. Cover and boil until cauliflower is tender. Reduce heat to a low boil. Vigorously mix remaining 1 c. broth and cornstarch until dissolved. Add to pot, stirring often for five minutes until thickened. Add basil leaves and remove from heat. Puree in a blender in batches until smooth. Return soup to pot over medium heat and add beans and greens until heated through. Garnished with toasted pine nuts. Serves four.