Roasted Vegetable Fagioli Soup With Winter Pesto

• 1 white onion, peeled and minced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 cup white fagioli beans, soaked in cold water overnight and drained
• 2 quarts roasted vegetable broth (see recipe)
• 1 teaspoon salt, plus more to taste
• 3/4 teaspoon fresh ground black pepper, plus more to taste
• 2 carrots, peeled and diced
• 1 celery root, peeled and diced
• 1 turnip, peeled and diced
• 1/2 pound fusilli
• 1 tablespoon Sherry vinegar
• 2 tablespoons Parmesan cheese
• 3 tablespoons minced fresh sage
• 3 tablespoons minced fresh rosemary
• 3 cloves roasted garlic
• 2 sun-dried tomatoes, packed in oil
• 1/4 teaspoon capers

1. Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 minutes.
2. Add the beans and vegetable broth.
3. Season with salt and pepper and simmer until the beans are tender, about 1 hour.
4. Meanwhile, combine all the pesto ingredients in a blender or use a mortar and pestle to make a paste and set aside.
5. When the beans are tender, add the carrots, celery root and turnips and continue simmering until barely tender, about 10 minutes.
6. Add the fusilli and simmer until pasta is tender, about 10 minutes.
7. Stir in the vinegar and adjust the seasoning with additional salt and pepper.
8. Ladle into four large bowls.
9. Swirl a spoonful of winter pesto into each bowl, sprinkle with Parmesan cheese and serve immediately.

white onion, garlic, olive oil, white fagioli beans, vegetable broth, salt, fresh ground black pepper, carrots, celery root, fusilli, sherry vinegar, parmesan cheese, fresh sage, fresh rosemary, garlic, tomatoes, capers

Taken from cooking.nytimes.com/recipes/8466 (may not work)