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Tomato White Bean Soup with Kale Pesto

Jessica (inspired by SELF Magazine)
  • 55 minutes
  • Serves 6

INGREDIENTS

2

Bay leaves

2 cups

Cannellini beans, canned no-salt added

2

Carrots, medium

4

Celery stalks

8 cloves

Garlic

1 1/2

bunches Kale

1/4 tsp

Rosemary, dried

1/4 tsp

Thyme, dried

1 14 ounce can

Tomatoes

1

Yellow onion, large

4 cups

Vegetable stock, low-sodium

2 1/2 tbsp

Lemon juice

3/4 tsp

Kosher salt

1

Pepper, Freshly ground

10 tbsp

Olive oil

1/2 cup

Walnut, halves

1/2 cup

Parmesan or pecorino cheese, grated