Italian egg drop soup and pesto white beans

Italian egg drop soup

Ingredients
8 cups water (lightly salted)
2 large eggs
3 tablespoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor)
2 tablespoons panko breadcrumbs (toasted for added flavor)
Pinch of freshly ground black pepper
2 handfuls of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green)

orzo pasta

Prep ahead of time

1. (optional) Make orzo pasta.

Instructions

1. Boil water.
2. In a medium bowl whisk together the egg, parmesan, breadcrumbs, and black pepper.
3. Once the stock is simmering, stir in the sliced spinach.
4. Pour/scrape the cheese egg mixture into the simmering stock, do not stir. After a few seconds, stir the egg mixture into the soup.  Cook at a gentle simmer for another minute.
5. Add salt and pepper to taste, serve immediately.

http://www.simplyrecipes.com/recipes/italian_egg_drop_soup_stracciatella/#ixzz4kzOS10nL

Pesto white beans

Ingredients
1 + 1/2 cups dried white beans
1 batch basil pesto sauce (or 1 jar of Trader Joe's pesto sauce)

Prep ahead of time

1. The night before, soak white beans in slow cooker. 
2. The morning of the meal, drain white beans and replace with new water. 
3. Make basil pesto sauce

Instructions

1. Cook beans on low for 8-9 hours.
2. Once beans are tender, drain and mix with pesto.

Basil pesto

time estimate: about 15 minutes to make sauce including prepping pesto leaves

Ingredients
1/3 c toasted almond
1.5 cups Basil leaves
1/4 c nutritional yeast
1 + 1/4 tsp lemon juice
1/4 tsp salt
1/2 cup olive oil
ground pepper
4 cloves garlic

Prep ahead of time

1. (Nothing. Entire recipe can be made ahead of time)

Directions

1. Add all ingredients to food processor and blend until smooth.