White Bean Soup with Caper-Almond Pesto

Directions

1. Rinse the beans in a colander, then drain well.
2. Finely dice the red onion and grate or mince the garlic.
3. In a blender, combine beans, onion, garlic, broth, almond milk, and any chosen dried spices; blend until very smooth.
4. Transfer the mixture to a medium saucepan and warm over medium heat, stirring occasionally until steaming and fragrant, about 15 minutes.
5. While the soup heats, wash the basil leaves, remove the stems, roll them up, and mince them; place in a small bowl.
6. Chop the almonds and capers, then add them to the bowl with the basil. Drizzle in oil and sprinkle in the dried herbs and pepper; mix to form a pesto.
7. Ladle the hot soup into bowls, drizzle with a little olive oil, and top with the pesto.
8. Season the soup with salt to taste and serve warm.