French White Bean Soup Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| 1 medium-size yellow onion, finely chopped (1 cup) | ||
| Celery | 8 Ounce, finely chopped | |
| 2 medium-size carrots, peeled and diced (1 cup) | ||
| 1/8 teaspoon each salt and black pepper, or to taste | ||
| Tomatoes | 1 Can (10oz), pureed | |
| 2 1/2 cups Chicken Stock or low-sodium chicken broth | ||
| Dried basil | 1/4 Teaspoon, crumbled | |
| Fennel seeds | 1/4 Teaspoon, crushed | |
| White kidney beans | 1 Can (10oz), drained, rinsed | |
| Garlic | 1 Clove (5gm), minced (For the garlic pesto:) | |
| 1 tablespoon minced fresh basil or teaspoon dried basil, crumbled | ||
| Parsley | 1 Tablespoon, minced (For the garlic pesto:) | |
| Parmesan cheese | 1 Tablespoon, grated (For the garlic pesto:) | |
| Olive oil | 1 Tablespoon (For the garlic pesto:) | |
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.
Chef
