French White Bean Soup Recipe
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.
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