White Bean Soup & Pesto

White Bean Soup & Pesto

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

• Coconut oil, 1 tbsp.

• (Lactose-free) yogurt OR vegan yogurt OR parmesan, 1 tbsp. (parmesan is naturally lactose-free)

• Kale pesto or any pesto of your choice, 1 tbsp.

• Wholegrain or gluten-free bread, 2 slices

Instructions:

Sauté chopped onion in 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.

Bon appétit! ❤️