Because I have an information addiction I went trolling for soup history. I mean if I’m going to be writing about soup each week it wouldn’t be right if I couldn’t give you a juicy tidbits to dunk while you’re eating. Check it:
- Soup has been around since 6000 B.C.
- Soup the word is of Sanskrit origin, stemming from so pu which means good nutrition (that’ll get you a few impressive nods at your next dinner party, especially if a few yogis are there)
- If you aren’t careful you can pack on pounds having lots of creamy soups- most creamy ones are about 700 calories per serving. Forewarned is forearmed.
This cannellini soup is great because it doesn’t take long to prepare and the pesto gives it an interesting flavor. I used spinach pesto, but traditional would be just as delicious.
- onion – one medium diced
- roasted red pepper- one cup diced
- garlic – three cloves diced
- veggie or chicken stock – four cups
- spinach (or basil) pesto – 1/4 cup
- cannellini beans – 2 and 1/2 cups
- course salt – one teaspoon
- olive oil – 2 T
- In a soup pot sauté onion, garlic
- Add the beans and stir for one minute
- Add the broth and simmer for 15 minutes
- Gently stir in peppers and pesto and serve immediately!