A fast, flavorful soup made with white beans, fresh spinach, and pesto for a bright, herb-packed meal.

3 cups vegetable broth

2 cans (19 oz each) white beans, drained

2 cups fresh spinach, loosely packed

2 tablespoons pesto

Salt and ground black pepper, to taste

Freshly grated Parmesan cheese, for topping

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1. In a medium saucepan, combine the vegetable broth and white beans. Bring to a boil over medium-high heat.

2. Reduce the heat to low, then stir in the spinach and pesto. Cook until the spinach wilts, about 1-2 minutes.

3. Season with salt and black pepper to taste.

4. Serve hot, topped with a generous sprinkle of grated Parmesan cheese.

Mash some of the beans for a thicker texture if desired. Add more broth to thin the soup as needed.