White Bean Soup with Caper-Almond Pesto
- Time
- 30 min
- Serves
- 4
- Style
- Default
Ingredients
- 16 fl ozalmond milk, unsweetened
- ¼ cupalmonds, sliced
- 4 (15 oz) canscannellini (white kidney) beans
- 2 tbspcapers
- 16 fl ozchicken or vegetable broth
- 2 small pkgsfresh basil
- 2 clovesgarlic
- 1 mediumred onion
- basil, dried
- black pepper
- extra virgin olive oil
- garlic powder
- oregano, dried
- parsley flakes
- salt
- thyme, dried
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- hand or regular blender
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
Per serving
- Calories
- 545
- Protein
- 27g
- Carbs
- 66g
- Fat
- 22g
- Fiber
- 17g
- Sodium
- 689mg
Method
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