Broth with beans and pesto

Name: Broth with beans and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp Salt; 1 jar(s) (425 ml; separation weight: 265 g) white Italian beans; 1/2 Pot of basil; 1 Garlic clove; 1 TABLESPOON Olive oil; 2 can(s) (425 ml each) Clear tomato soup "Consommé; 7-10 Tbsp Pepper; 4 TSP Pesto (from the glass); 2 TABLESPOONS Pine nuts

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp Salt
1 jar(s) (425 ml; separation weight: 265 g) white Italian beans
1/2 Pot of basil
1 Garlic clove
1 TABLESPOON Olive oil
2 can(s) (425 ml each) Clear tomato soup "Consommé
7-10 Tbsp Pepper
4 TSP Pesto (from the glass)
2 TABLESPOONS Pine nuts

Directions

1
Clean, wash and cut the green beans into pieces. Cook in boiling salted water for about 15 minutes and drain. In the meantime rinse and drain the beans. Wash basil, dab dry and pluck leaves from the stalks. Peel garlic and press it through a garlic press. Sauté in hot olive oil.
2
Add beans and basil. Deglaze with tomato soup, bring to the boil briefly. Season to taste with salt and pepper. Divide into 4 soup plates and serve with 1 teaspoon of pesto each. Add roasted pine nuts to taste