Sauté onion and garlic in oil in large
saucepan until tender, about 5 minutes; stir in herbs and cook 1 to
2 minutes. Stir in beans, broth, vinegar, salt and pepper. Heat to
boiling; reduce heat and simmer 5 minutes.
Puree half the soup (about 2 1/2 cups) in blender with spinach and
pesto until smooth; place in small saucepan. Puree remaining soup
in blender with roasted pepper until smooth; return to saucepan.
Heat both soups over medium heat until hot. Ladle both soups into
bowls simultaneously; swirl lightly with knife. Garnish with Parmesan
cheese.
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