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Pattycakes
White beans and onion soup with parsley pesto
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Ingredients
Directions
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Cut the garlic into slices.
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Chop the onion coarsely.
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Heat half of the olive oil in a soup pot and gently fry the slices of garlic very lightly brown. Put them on a plate.
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Stir the onions and thyme through the shortening and smother the onions covered in gently for 6-8 minutes.
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Add the white beans with liquid and pour the stock with stirring.
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Bring the soup to the boil while stirring and simmer for another 5 minutes.
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Puree in the small bowl of the food processor the parsley with a third of the almonds, the grated cheese and a quarter of the fried garlic. Add the rest of the olive oil while turning and mix everything into a thin pesto. If necessary, dilute with a little water and mix well.
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Roast the remaining almonds in a dry frying pan golden brown and let them cool down on a plate.
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Puree the bean mixture into a smooth, tied soup and season with salt and freshly ground pepper.
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Serve the soup and drop in some pesto. Garnish with slices of garlic and roasted almonds. Put the remaining pesto in a dish on the table.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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