Smorgasbord Soup

After my butternut squash success, I was riding the soup train and couldn't wait to make another batch. This time, I decided that a thick and hearty bean and vegetable soup would be perfect for the cold, dark nights we become accustomed to this time of year. To create this masterpiece, I took the majority of the contents of my fridge and pantry and got to cooking. The end result was a velvety, savory, textured soup that had us practically licking our bowls.

White Bean and Vegetable Soup with Pesto

Recipe:
(Makes 6 servings)

3 cans reduced sodium white beans, drained
1 can no sodium diced tomatoes, drained
2 cups chicken broth
1 large onion, diced
2 tablespoons chopped garlic
1 cup carrot, chopped
1 cup spinach
1 cup Parmesan cheese, divided
4 tablespoons pesto
1 tablespoon red pepper flakes (less if you don't like it spicy!)
Pepper to taste
Olive oil

In a large pot, heat oil and cook carrots until softened, remove from pot
Add garlic and onion to pot and saute until soft
On medium heat, add to pot 1 1/2 cans white beans, 1 cup chicken broth, 1 cup spinach, and 1 can diced tomatoes
Put remaining 1 1/2 cans white beans, 1 cup chicken broth, and carrots to blender and puree until smooth, add to pot
Add 1/2 cup Parmesan cheese and red pepper flakes to pot, stir, and bring contents to boil
Reduce heat and simmer for 20 minutes, stirring occasionally
When ready to serve, ladle portion into bowl, sprinkle with Parmesan cheese add 1 tablespoon pesto