White-Bean Soup With Pesto
- 2 teaspoons olive oil
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 1 small leek (white part only), cleaned and finely chopped
- 8 ounces dried cannellini beans, soaked overnight in water
- 7 cups vegetable or chicken broth, homemade or low-sodium canned
- 1 baking potato, peeled and cut into 1/4-inch cubes
- 2 tablespoons minced fresh thyme or 2 teaspoons dried
- Salt and freshly ground pepper to taste
- 1 1/2 cups loosely packed basil leaves
- 1 large shallot, peeled and chopped
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- 1/4 cup water
- 18 teaspoon salt, plus more to tast
- To make the soup, heat olive oil in a large pot over medium heat.
- Add onion, garlic and leek and cook until softened, about 5 minutes.
- Stir in beans and broth.
- Bring to a simmer.
- Cook until beans are almost tender, about 1 hour.
- Stir in potato cubes.
- Cook until potato and beans are soft, about 20 minutes.
- Stir in thyme, salt and pepper.
- Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor.
- Process until chopped.
- Add olive oil and water.
- Process until smooth, stopping several times to scrape down sides of work bowl.
- Season with salt.
- 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)