Tomato-White Bean Soup with Pesto

Ingredients for Tomato-White Bean Soup with Pesto

• 2 cucchiai di olio d'oliva

• 1 large yellow onion, chopped

• 4 celery stalks, chopped

• 2 medium carrots, chopped

• 3 cloves garlic, quartered

• 120ml dry white wine or water

• 0.9L low-sodium vegetable stock

• 475ml canned cannellini beans, rinsed and drained

• 1 can (400g) diced tomatoes

• 2 bay leaves

• 1/2 teaspoons kosher salt, divided

• 2 packed cups fresh basil

• 1/4 cup walnuts

• 1/4 teaspoons freshly ground black pepper

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 teaspoons 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 teaspoons salt and 60ml 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.

Avvertenza

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