Lemony Beans and Greens Soup with Pesto
I cook a big pot of something on Sunday evenings and have it for lunch at work all week. A couple of weeks ago I wanted a soup with white beans and kale and lots of lemon, and surprisingly couldn't find a recipe like that, so I had to improvise. I kept track of my ingredients and process while cooking and it was SO INCREDIBLY DELICIOUS that I had to share the recipe. I looked forward to lunch all week. The lemon works really well, and the pesto is an incredible addition. It also answers one of my perpetual questions: what to do with pesto that doesn't involve pasta. I am not a food photographer, so it doesn't look as good as it tasted. You're just going to have to take my word for it. I promise you won't be disappointed. Lemony Beans and Greens Soup with Pesto Makes 6-8 servings 1 pound dried white beans (canellini, navy, etc.), soaked 3 bay leaves 1 tsp dried rosemary or 3 15.5 oz cans white beans 2 tsp olive oil 3-5 shiitake mushr...