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 Sauce ¾ cup basil leaves, packed ¼ cup Parmesan cheese, grated 3 tbsp. pine nuts, toasted ½ cup extra virgin olive oil 1 garlic clove Salt and pepper
Directions 1. Place basil, pine nuts, garlic, Parmesan cheese and oil in base of SuperSonic Chopper Compact. Replace cover, twist to seal and pull cord 4-5 times until finely chopped. Season with salt and pepper 2. Cook pasta in Microwave Pasta Maker for 8 minutes or until al dente. 3. Heat olive oil in Universal 7.4 Qt. Stockpot over medium heat. Sauté garlic, celery and red pepper flakes until fragrant. Add beans, pesto, chicken broth, salt and simmer 15 minutes. 4. Ladle into bowls and sprinkle with grated Parmesan cheese.
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