1 yellow onion
1 fennel bulb
4-5 celery stalks
2 garlic cloves, quartered & sliced
2 Tbsp olive oil
salt / pepper / thyme / smoked paprika
1 1/2 cups chicken broth
1 15-oz can pinto [or other] beans, drained & rinsed
2 Tbsp tomato paste
1/2 cup pistachios, cut crosswise
1/4 cup bottled pesto
grated cheese
chop veg into 1/2” x 1/2” pieces
saute veg / garlic in olive oil with seasonings on medium low for 10 minutes
add broth / beans / tomato paste / pistachios
simmer for 5-10 minutes until veg are done to your taste
off heat, add pesto, stir well
grate cheese on top
serve on top of rice or other cooked grain
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