White Bean Soup with Caper Almond Pesto
White beans add a rich, creamy texture to this soup without any dairy. A 5-minute almond pesto that you can whip up while the soup is heating adds oomph to the recipe.
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A boon for your heart: This soup is brimming with heart-healthy nutrients such as magnesium and folate from the white beans. Magnesium is a mineral that works to relax blood vessels and has a protective effect against the calcification of arteries. Folate, or vitamin B, helps reduce levels of the amino acid homocysteine in the blood, an increased level of which is associated with heart disease.
- 2 15-oz BPA-free cans unsalted white beans (such as cannellini or navy beans), drained and rinsed
- 1 cup low-sodium chicken broth
- 1 cup plain unsweetened almond milk
- 1 large shallot, roughly chopped
- 1 clove garlic, roughly chopped
- 3/4 tsp dried herbes de provence, divided
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 3 tbsp extra-virgin olive oil
- 2 tbsp finely chopped fresh basil
- 2 tbsp finely chopped roasted unsalted almonds
- 2 tsp drained jarred capers, chopped
1. In a blender, purée beans, broth, milk, shallot, garlic, ½ tsp herbes de provence, salt and pepper.
2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.
3. Meanwhile, prepare pesto: In a bowl, stir together oil, basil, almonds, capers and remaining 1/4 tsp herbes de provence.
4. Divide soup among bowls and drizzle with pesto.
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- Serving Size 1 3/4 cups
- Calories 619
- Carbohydrate Content 66 g
- Cholesterol Content 0 mg
- Fat Content 30 g
- Fiber Content 19 g
- Protein Content 25 g
- Saturated Fat Content 4 g
- Sodium Content 761 mg
- Sugar Content 5.5 g
- Monounsaturated Fat Content 19 g
- Polyunsaturated Fat Content 3 g