White-Bean Soup With Pesto

  1. To make the soup, heat olive oil in a large pot over medium heat.
  2. Add onion, garlic and leek and cook until softened, about 5 minutes.
  3. Stir in beans and broth.
  4. Bring to a simmer.
  5. Cook until beans are almost tender, about 1 hour.
  6. Stir in potato cubes.
  7. Cook until potato and beans are soft, about 20 minutes.
  8. Stir in thyme, salt and pepper.
  9. Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor.
  10. Process until chopped.
  11. Add olive oil and water.
  12. Process until smooth, stopping several times to scrape down sides of work bowl.
  13. Season with salt.
  14. Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.

olive oil, onion, clove garlic, only, cannellini beans, vegetable, baking potato, thyme, salt, basil, shallot, garlic, olive oil, water, salt

Taken from cooking.nytimes.com/recipes/6579 (may not work)

Another recipe

Switch theme