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Bean and Pistou Soup Recipe

2 c Chicken broth 2 cn White beans, rinsed and -drained (19-ounce cans) 2 tb Pesto sauce 2 tb Grated Parmesan cheese Freshly ground black pepper Put the broth and beans in a saucepan over moderate heat and bring to a boil. Reduce heat to low and stir in the remaining ingredients. Simmer for about 1 minute. Makes four 1-cup servings. Nutrition information per serving: Calories: 496 Protein: 29.4 grams Fat: 11.5 grams Colesterol: 3.9 mg Fiber: 22.1 grams Sodium: 483 mg [ MODERN MATURITY; April/May 1990 ] Posted by Fred Peters.

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