Ingredients:
Cannellini beans, 1 can, rinsed and drained
Salt-reduced vegetable stock, 250 ml or more
Zucchini, 1/2 medium, diced
Onion, 1/2 medium, chopped
Garlic, 1-2 cloves
Ghee butter OR coconut oil, 1 tbsp.
(Greek yogurt OR parmesan, 1 tbsp.)
Kale pesto or any pesto of your choice, 1 tbsp.
Wholegrain or gluten-free bread, 2 slices
Instructions:
Sauté chopped onion in ghee or coconut oil, then add minced garlic and diced zucchini. Stir in the rinsed beans and vegetable stock, bringing it to a simmer. Cook for 15 minutes. Blend until smooth, adding more stock if needed. Mix in yogurt or Parmesan for creaminess if desired. Finish with pesto and serve with toasted bread.
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