Simple White Bean And Pesto Soup - cooking recipe

Ingredients

1 bunch basil, rinsed and dried
1 garlic clove
2 tablespoons olive oil
2 cups chicken stock
2 (19 ounce) cans white beans or (19 ounce) cans cannellini beans, drained and rinsed
2 tablespoons grated parmesan cheese
fresh ground black pepper
salt, to taste

Preparation

In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.