French White Bean Soup Recipe
I am not a glutton but an explorer of food and this French recipe of French White Bean Soup is by far the best I have eaten ever. The French French White Bean Soup is eaten as an Appetizer. The French White Bean Soup is made with Beans which is easy to procure from any grocery store. Stop looking and just try this yummy French White Bean Soup recipe and you'll never ask for anything else.
Ingredients
1 teaspoons olive oil
1 medium-size yellow onion, finely chopped (1 cup)
8 ounces fennel or celery, finely chopped (1 cup)
2 medium-size carrots, peeled and diced (1 cup)
1/8 teaspoon each salt and black pepper, or to taste
1 can (14 ounces) low-sodium tomatoes, pureed with their juice
2 1/2 cups Chicken Stock or low-sodium chicken broth
1/4 teaspoon dried basil, crumbled
1/4 teaspoon fennel seeds, crushed
1 can (19 ounces) cannellini (white kidney beans), drained and rinsed
For the garlic pesto:
1 clove garlic, minced
1 tablespoon minced fresh basil or teaspoon dried basil, crumbled
1 tablespoon minced parsley
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
Directions
1 ln a large saucepan, heat the oil over moderate heat. Add the onion, fennel, carrots, salt, and pepper and saute, stirring occasionally, for 5 minutes.
2 Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lowerthe heat, and simmer for 10 minutes. Add the cannellini and simmer 3 minutes more or until they are heated through.
3 Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl. With the back of a spoon, mash the mixture into a paste. Ladle the soup into bowls and garnish each one with a dollop of the pesto.
2 Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lowerthe heat, and simmer for 10 minutes. Add the cannellini and simmer 3 minutes more or until they are heated through.
3 Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl. With the back of a spoon, mash the mixture into a paste. Ladle the soup into bowls and garnish each one with a dollop of the pesto.
