• 2 cans cannelini beans, drained and rinsed
  • 3 cups vegetable or chicken broth
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 cup dry white wine
  • Salt, pepper to taste
  • 28 oz. canned tomatoes with juices, chopped
  • 3/4 pound green beans, trimmed, cut into 1/2 inch diagonal slices
  • 1 medium zucchini, diced
  • Pesto Sauce
  • 2 cups loosely packed basil, washed, dried
  • 3 cloves garlic, peeled
  • 3 Tablespoons pine nuts, toasted
  • 1/2 cup parmesan cheese
  • 1/3 cup olive oil
  • Salt, pepper
  • Parmesan cheese, grated, optional
  • 1. Reserve 1 can of the beans for later. Puree the rest of the beans in a processor with 1 cup of the vegetable broth. Set aside.
  • 2. Meanwhile heat the oil in a large soup pot over medium heat and saut√© the onion, garlic, carrots and celery until slightly browned about 8 minutes. Add the wine and de-glaze the pan over high heat, scraping up all the brown bits in the bottom of the pan. Add salt and pepper, the remaining cup of stock, tomatoes, green beans and zucchini and cover, simmer another 10 minutes. Add the pureed beans and bring to a simmer, cook until all the vegetables are softened, about 5 to 10 minutes. Add the reserved whole beans and salt and pepper to taste.
  • 4. For the pesto, combine the basil, garlic, pine nuts and cheese in a blender or processor and process until smooth. Add the oil gradually while the machine is running, season with salt and pepper to taste. If the pesto is too thick add a little water. Transfer to a serving bowl.
  • 5. Heat the soup before serving and garnish with a dollop of the pesto and parmesan cheese if desired.
This is the time of year for warming soups and this one is chock full of vegetables which really could be anything you have on hand. Remember a recipe is just a guideline and once you have cooked enough you can improvise to your hearts ( and refrigerators) content.
I puree some of the beans to thicken the soup which is a good trick anytime you want to thicken something without adding additional fat.

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