French White Bean Soup
|Yellow onion||1 Medium, finely chopped|
|Fennel/Celery||8 Ounce, finely chopped to make 1 cup|
|Carrots||2 Medium, peeled and diced|
|Black pepper salt||1⁄8 Teaspoon|
|Canned low sodium tomatoes||14 Ounce, pureed (1 Can)|
|Chicken stock/Low sodium chicken broth||2 1⁄2 Cup (40 tbs)|
|Dried basil||1 1⁄4 Teaspoon|
|Fennel seeds||1 1⁄4 Teaspoon, crushed|
|Canned cannellini||19 Ounce, drained, rinsed (White Kidney Beans, 1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Minced basil/1 teaspoon dried basil||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Olive oil||1 Tablespoon|
1 ln a large saucepan, heat the oil over moderate heat. Add the onion, fennel, carrots, salt, and pepper and saute, stirring occasionally, for 5 minutes.
2 Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lowerthe heat, and simmer for 10 minutes. Add the cannellini and simmer 3 minutes more or until they are heated through.
3 Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl. With the back of a spoon, mash the mixture into a paste. Ladle the soup into bowls and garnish each one with a dollop of the pesto.