White Bean Pesto Soup

A hearty, vegetarian-friendly soup full of roasted red peppers, tomatoes, beans and pesto.

Ingredients

1 tbsp Cento Imported Extra Virgin Olive Oil

1 Vidalia Onion, finely chopped

1/2 cup Cento Chefs Cut Roasted Peppers

1 can Cento Petite Diced Tomatoes (14.5 oz)

1/4 cup Bellino Sun Dried Tomatoes, drained and chopped

2 cans Cento Cannellini Beans (19 oz)

1 box Cento Organic Vegetable Stock (32 fl oz)

1/4 cup Cento Basil Pesto Sauce

Cento Fine Sicilian Sea Salt, to taste

Cento Ground Black Pepper, to taste

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and cook until just softened, about 5 minutes, then stir in roasted peppers, diced tomatoes, sun dried tomatoes, cannellini beans and vegetable stock.
2. Season with salt and pepper, cover and cook over medium heat for 20 minutes until vegetables are soft and flavors have blended. Stir in pesto just before serving. Serves 4-6.