Tomato-White Bean Soup with Pesto
['2 tablespoons olive oil', '1 large yellow onion, chopped', '4 celery stalks, chopped', '2 medium carrots, chopped', '3 cloves garlic, quartered', '1/2 cup dry white wine or water', '1 quart low-sodium vegetable stock', '2 cups canned cannellini beans, rinsed and drained', '1 can (14 ounces) diced tomatoes', '2 bay leaves', '1/2 teaspoon kosher salt, divided', '2 packed cups fresh basil', '1/4 cup walnuts', '1/4 teaspoon freshly ground black pepper']
In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.