Soupe au Pistou

• 1 1/2 tbsp olive oil
• 1 medium onion, thickly sliced
• 1 celery stalk, chopped
• 1 head fennel, chopped
• 1 carrot, chopped
• 2 plum tomatoes, quartered
• 4 cloves garlic, crushed
• 1/2 tsp red pepper flakes
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tbsp olive oil
• 1 cup diced onion
• 2 garlic cloves, peeled and minced
• 1/2 cup diced carrot
• 1 cup diced celery
• 1/2 cup chopped parsley
• 1 tbsp minced fresh thyme
• 1 1/2cups drained and chopped canned plum tomatoes
• 2 cans (15 ounces each) white cannelini beans, rinsed and drained
• 6 tsp prepared pesto or extra-virgin olive oil

1. In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients.
2. Cover.
3. Cook until vegetables are soft, about 30minutes.
4. Add 8 cups water.
5. Bring to a boil.
6. Lower heat; simmer for 45 minutes.
7. Strain, reserving broth and half the vegetables.
8. Skim fat.
9. Discard thyme and bay leaf.
10. Puree reserved vegetables in a blender.
11. Stir into stock.
12. Heat oil in the same pot.
13. Saute onion, garlic, carrot, celery, and herbs.
14. Add reserved broth, tomatoes and beans.
15. Bring to a boil.
16. Lower heat; simmer 30 to 45 minutes.
17. Ladle into bowls; drizzle with pesto or oil.

olive oil, onion, celery stalk, head fennel, carrot, tomatoes, garlic, red pepper, thyme, bay leaf, olive oil, onion, garlic, carrot, celery, parsley, thyme, tomatoes, white cannelini beans, pesto

Taken from www.epicurious.com/recipes/food/views/soupe-au-pistou-230161 (may not work)