Tuscan Bean Soup

• 2 tbsp olive oil
• 1 None large onion, peeled, chopped
• 2 cloves garlic, peeled, chopped
• 1 stalk celery, chopped
• 1 (13.5 oz) can chopped tomatoes
• 5.25 oz green beans, trimmed, sliced diagonally
• 2 oz farfalline or other small pasta shapes
• 4 cups vegetable stock
• 1 (13.5 oz) can cannellini beans, drained, rinsed, 1/3 mashed
• None None PESTO SAUCE
• 1/3 cup fresh basil leaves
• 1 clove garlic, peeled
• 3 tbsp pine nuts, toasted
• 4 tbsp olive oil
• 3 tbsp freshly grated Parmesan cheese

1. Heat oil in a large pan over medium heat. Add onion, garlic and celery and sweat for 5 mins, or until softened. Add tomatoes, green beans, pasta and stock. Bring to a boil then simmer for 5 mins.
2. Meanwhile, for the pesto sauce, blend all ingredients together until fairly smooth. Set aside.
3. Add mashed cannellini beans and 1/2 the pesto sauce to soup. Simmer for 5-10 mins, or until pasta and beans are tender. Season. Serve with remaining pesto spooned over top.

olive oil, onion, garlic, celery, tomatoes, green beans, pasta shapes, vegetable stock, cannellini beans, pesto sauce, fresh basil, clove garlic, nuts, olive oil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/28965 (may not work)