White bean and vegetable soup with pesto!

To serve 4;

1 medium onion chopped
2 large tomatoes chopped
2-3 cloves of garlic chopped
1 Tbsp tomato paste
1 cup of assorted veggies (zucchini, asparagus, carrots, celery)
1 cup of white navy beans (rinsed and drained)
4 cups of broth (chicken or veggie)

2 Tbsp of Basil chopped
Salt and pepper to taste

Saute√© the onions, tomatoes and garlic in a couple of Tbsps of Olive oil for about 7-10 minutes till the onions turn pale pink and the tomatoes start to lose water. (You don’t want to caramelize the onions).

Add the veggies and cook for about 5-6 minutes till they start getting soft.

Add the beans and the broth. Season with salt and pepper to taste. Cover the pot and simmer on medium heat for 15-18 minutes till the veggies cook to your desired level. Add the basil and stir the soup. Check for seasoning and consistency. Add more broth for thinner soup or let cook without cover for thicker.

Enjoy with some Mortar and Pestle Pesto!!

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