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Tomato–White Bean Soup With Pesto

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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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