Bean soup with pesto

Ingredients:

• 1 tbsp. l. olive oil
• 5 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 2 cans cannellini beans, rinsed
• 3 tbsp pesto
• 2 tbsp. l. grated parmesan
• 3 cups chicken broth
• 1 cup chopped celery
• 0.5 cups chopped black olives
• 0.5 cups baked sweet pepper

Preparation:

1. In a large skillet, heat the olive oil over medium heat for 30 seconds. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
2. Add the cannellini beans and 1 cup of water to the pan. Cook over medium heat until the beans thicken, 8 minutes. Stir in the pesto and Parmesan.
3. Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Add the olives and roasted peppers and stir.