Ingredients
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8 slices bacon
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2 small leeks
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1 tbsp olive oil
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3 cups cooked white beans or 2 (15 oz) cans
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1 cup pesto
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2 1/2 cups vegetable broth
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1 tsp dried oregano
Steps
1
Preheat oven to 400°F. Lay the slices of bacon on a parchment-lined baking tray and bake for about 10 min., or until crisp. Drain on paper towels.
2
While bacon cooks, wash the leeks
thoroughly, trim the ends and slice into thin rings. Heat the oil in a large saucepan and sauté half the sliced leeks 3 min. Add 2 cups beans, pasta sauce and vegetable broth and bring to a boil.
3
Simmer 5 min. Remove from heat and purée with a hand blender. Return to heat and add the remaining leeks, beans and oregano. Simmer 3 min.
4
Ladle soup into 4 bowls and top each serving with 2 slices of bacon.
