Tomato-White Bean Soup with Pesto
A hearty vegetarian soup combining creamy cannellini beans and tomatoes, finished with a fresh basil-walnut pesto. This warming soup features aromatic vegetables and herbs for a delicious Mediterranean-inspired meal.
Ingredients
- •2 tablespoons olive oil
- •1 large yellow onion
- •4 stalks celery
- •2 medium carrots
- •3 cloves garlic
- •½ cup dry white wine or water
- •1 quart low-sodium vegetable stock
- •2 cups canned cannellini beans
- •1 can diced tomatoes
- •2 leaves bay leaves
- •½ teaspoon kosher salt
- •2 cups fresh basil
- •¼ cup walnuts
- •¼ teaspoon freshly ground black pepper
Cooking Instructions
- 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 teaspoon 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 teaspoon 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.
35 min
