Bodega Bean & Pesto Soup

Yesterday I worked from 8AM-9:30PM, which not only made me appreciate people who work more then one job, but made it really difficult for me to find food on my way home. In most NYC neighborhoods there are a million places open late - but the UES tends to be more suburban, with the only late night options being greasy pizza. So I stopped by my corner bodega and pulled this soup together for an easy weeknight meal.

BODEGA BEAN & PESTO SOUP

• 1/4 c Yellow Onion, finely chopped
• 1/4 c Scallions, finely chopped
• 2 Garlic Cloves, finely chopped
• 2 tbs Tomato Paste
• 3 Anchovies (optional)
• Red Pepper Flakes
• Dry Oregano
• 1 Can White Beans
• 1 Container Chicken Stock
• Bay Leaf
• Pesto

Saute the yellow onion, scallions, garlic, oregano, red pepper flakes and anchovies - you can use any onion you want, I was just using what I had. While you saute the veggies - clear a space in the pan and caramelize the tomato paste. When the veggies are soft stir everything together and cook another 30-60 seconds until it's a paste. Season with salt and pepper then stir in the beans (liquid and all). The liquid is starchy and will thicken up your soup. Take a potato masher to the beans and lightly break them up. Next, add the chicken stock and bay leaf and cover and cook for 15 -30 minutes - depends how much time you have!

Serve with fresh parsley (if you have it) and a dollop of pesto.

Easy, yummy, leftovers for lunch- enough said.