White Bean with Pesto Soup

  • 1/4 cup extra-virgin olive oil
  • 2 cups chopped onion
  • 2 cups chopped leek
  • 1 cup chopped celery
  • 2 Tablespoons chopped garlic
  • 2 15 1/2 oz cans diced tomatoes
  • 4 cans cannellini beans, drained and rinsed
  • chicken broth – add as much for desired consistency
  • salt and pepper to taste

    • In heavy pot over medium heat – heat up olive oil. Add first four ingredients and cook until vegetables are soft. About 6-8 minutes. Add tomatoes, beans, and desired amount of chicken broth. Salt and pepper to taste. Before serving add a dollop of pesto on top.
    Pesto

  • 2 oz fresh basil
  • 3/4 cup fresh grated Parmesan cheese
  • 1/2 cup fresh chopped parsley
  • 8 cloves garlic
  • 1 tomatoe
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Olive Oil – added after blended

    • Blend pesto ingredients in food processor, adding 1/2 cup olive oil after blended. Pesto is drizzled on top of hot soup.