Tomato-White Bean Soup with Pesto

Ingredients for Tomato-White Bean Soup with Pesto

• 2 tablespoons olive oil

• 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

How to make Tomato-White Bean Soup with Pesto

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.