Soup recipes - Tuscan White Bean with Pesto Soup

1 tbsp. olive oil
1 onion, peeled and chopped
3 cloves garlic, minced
1 cup white wine
2 tsp. dried basil
1 tsp. dried tarragon
3 tomatoes, chopped
2 19-oz. cans white kidney beans, drained and rinsed
4 cups Vegetable Stock (see p. 20)
1 tsp. sea salt
6 tsp. Spinach Basil Pesto

1. Heat oil over medium heat in a soup pot. Add onion and garlic. Sauté until onions are soft.
2. Add wine, basil and tarragon. Bring to a boil and let simmer until wine is reduced by half.
3. Add tomatoes, beans, stock and salt. Bring back to a boil; then reduce heat and let simmer until
tomatoes are very soft. Th is should only take a few minutes once the soup is boiling.
4. Remove from heat.
5. Put half of the soup into a separate container and purée it with a hand blender until completely
smooth. (If you are using a regular blender, let the soup cool before blending; then reheat.)
6. Add the purée an
the pesto into the rest of the soup, stir and serve.
Serves 6


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