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Categories:
olive oil onion celery stalk head fennel carrot tomatoes garlic red pepper thyme bay leaf olive oil onion garlic carrot celery parsley thyme tomatoes white cannelini beans Pesto
Viewed: 21 - Published at: 4 years agoIngredients
- 1 1/2 tbsp olive oil
- 1 medium onion, thickly sliced
- 1 celery stalk, chopped
- 1 head fennel, chopped
- 1 carrot, chopped
- 2 plum tomatoes, quartered
- 4 cloves garlic, crushed
- 1/2 tsp red pepper flakes
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 tbsp olive oil
- 1 cup diced onion
- 2 garlic cloves, peeled and minced
- 1/2 cup diced carrot
- 1 cup diced celery
- 1/2 cup chopped parsley
- 1 tbsp minced fresh thyme
- 1 1/2cups drained and chopped canned plum tomatoes
- 2 cans (15 ounces each) white cannelini beans, rinsed and drained
- 6 tsp prepared pesto or extra-virgin olive oil
Method
- In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients.
- Cover.
- Cook until vegetables are soft, about 30minutes.
- Add 8 cups water.
- Bring to a boil.
- Lower heat; simmer for 45 minutes.
- Strain, reserving broth and half the vegetables.
- Skim fat.
- Discard thyme and bay leaf.
- Puree reserved vegetables in a blender.
- Stir into stock.
- Heat oil in the same pot.
- Saute onion, garlic, carrot, celery, and herbs.
- Add reserved broth, tomatoes and beans.
- Bring to a boil.
- Lower heat; simmer 30 to 45 minutes.
- Ladle into bowls; drizzle with pesto or oil.
