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White Bean and Pesto Soup
White Bean Pesto Soup Yum
1 tbsp Cento Extra Virgin Olive Oil
1 sweet onion, finely chopped
1/2 cup Cento Chef’s Cut® Roasted Red Peppers
1 can Cento Petite Diced Tomatoes (15 oz)
1/4 cup Bellino Sun Dried Tomatoes, drained and chopped
2 cans Cento Cannellini Beans
1 carton Cento Organic Vegetable Stock (32 fl oz)
1/4 cup Cento Pesto Sauce
Salt and Cento Ground Black Pepper, to taste

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