Tomato–White Bean Soup With Pesto
By becarriger
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 celery stalks, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, quartered
- 1/2 cup dry white wine or water
- 1 qt low-sodium vegetable stock
- 2 cups canned cannellini beans, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1/2 teaspoon kosher salt, divided
- 2 cups (packed) fresh basil
- 1/4 cup walnuts
- 1/4 teaspoon freshly ground black pepper
Details
Preparation
Step 1
In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 tsp salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 tsp salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.
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