It’s that time again. What’s On the Menu Wednesday at your house this week? Did you try a new idea or pull out an old favorite? Whatever it was, I hope you will share it with all of us by linking up below.
I was thumbing through several of my several cooking magazines this weekend when I came across this Pesto Bean Soup recipe in the Food Network Magazine’s March issue. Since I always make a TON of homemade pesto each summer, I’m always looking for ways to incorporate it into our meals. As our Perfect Girl would say, “ Ta. Da!” We have a winner.
Well…with some slight alteration that is. You knew there would be.
I liked that you could start with a vegetable side dish and then turn it into a soup. That was a plus.
I liked that it was easy and relatively inexpensive. I really liked that I had all of the ingredients on hand. Hip Hip Hooray.
I liked that it had a real mix of flavors…but it still left me wanting a little something else. So, I squeezed in to touch of lemon and added a little more red pepper for heat. I also added in another quarter cup of freshly grated parmesan --- not the dry stuff ---the real stuff.
I suggested that maybe some fresh spinach or kale stirred in would be a nice addition as well. Hubs agreed. As an afterthought, I think finely shredded carrots would be good as well.
Or, how about a nice big crusty crouton toasted with parmesan?
Looking forward to giving all of those a try. Any suggestions?
We really did like this. We really did. The flavors are intense and varied. But it wasn’t exactly “meal-total” which our soups typically are. It was, however, very tasty. In fact, it got better as it aged. I suggest that you make it early in the day, or the day before even, and let it “age.”
I have some artichoke and lemon pesto awaiting a recipe. I’d love to have some creative suggestions from you.
Meanwhile, I’m looking forward to what you have to say. Thanks for joining me this week.
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