Wintry White Bean Minestrone with Rosemary Pesto

By ltrodrigu

Ingredients

• 1/3 cup olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced, plus 2 whole cloves
• 1 medium celery root, peeled and cubed (about 1 1/2 cups)
• 1 large parsnip, peeled and cubed (about 1 1/2 cups)
• 4 cups chicken stock
• 2 bay leaves
• 1 15-ounce can white beans, rinsed and drained
• 1 1/2 cups lentils
• 3 cups shredded cabbage
• 1 small apple, peeled and cubed
• Salt
• Freshly ground black pepper
• 1/4 pound dried spaghetti, broken into small pieces
• 1 cup kale, chard or other leafy green
• 1/2 cup toasted pecans, chopped
• 1/4 cup rosemary sprigs

Details

Adapted from online.wsj.com

Preparation

Step 1

Heat 2 tablespoons oil in a large pot over medium heat. Once oil is warm, add onions and minced garlic and cook, stirring occasionally, until onions are soft and translucent and just beginning to brown, about 8 minutes. Stir in celery root and parsnips, cooking until fragrant, another 5 minutes. Add stock, bay leaves, beans, lentils, cabbage and apples. Stir to combine. Reduce heat to medium-low, cover pot and simmer gently until celery root and turnips soften, 30 minutes. Season to taste with salt and pepper. Stir in spaghetti and continue simmering until al dente, 10 minutes more. Remove from heat.

Make rosemary pesto: In a food processor, purée kale, pecans, rosemary, whole cloves garlic, remaining oil and a pinch of salt until mixture is reduced to a paste.

To serve, ladle soup into bowls. Stir one teaspoon rosemary pesto into each bowl. Season with salt, pepper and additional pesto to taste.