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French White Bean Soup

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“Serve plain or with a garlic and cheese pesto, (recipe included).”
READY IN:
40mins
SERVES:
4
YIELD:
1 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil over moderate heat.
  2. Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
  3. Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
  4. Add the cannellini and simmer 3 minutes longer until heated through.
  5. Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
  6. Ladle the soup into bowls and garnish each one with a dollop of the pesto.

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