Ingredients
Bean & Basil Soup
4 oz. elbow macaroni ½ Tbsp. extra virgin olive oil 5 garlic cloves, peeled and minced 1 cup chopped celery ¼ tsp. red pepper flakes 2 (15 oz.) cans cannellini beans, drained and rinsed 4 cups chicken broth ¼ tsp. coarse kosher salt 2 Tbsp. grated Parmesan cheese
Pesto ¾ cup packed basil leaves 3 Tbsp. pine nuts, lightly toasted 1 garlic clove, peeled ¼ cup grated Parmesan cheese ¼ cup extra virgin olive oil ½ tsp. coarse kosher salt ⅛ tsp. black pepper
Directions 1. Place all pesto ingredients in the SuperSonic Chopper Compact. Cover and pull cord 4–5 times to process to a coarse paste. 2. Adjust seasoning with salt and pepper. 3. Place pasta in Microwave Pasta Maker and fill with water to max fill line. Microwave on high power for 8-10 minutes or until al dente. 4. Heat olive oil in Chef Series 6-Qt. Dutch Oven over medium heat. 5. Sauté garlic, celery and red pepper flakes until fragrant. 6. Add beans, pesto, chicken broth, salt and simmer 15 minutes. 7. Add pasta. 8. Ladle into warm bowls and sprinkle with grated Parmesan cheese.
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