Tuscan White Bean Soup

2 cups yellow onions, small diced

1 cup carrots, small diced

½ cup celery, small diced

2 Tbsp olive oil

2 Tbsp fresh garlic, minced

½ tsp dried oregano

½ tsp dried thyme

½ cup russet potatoes, peeled and small diced

½ cup canned diced tomatoes

¼ cup white wine

1 cup cooked great northern beans, drained and rinsed

¼ cup basil pesto

1 Tbsp fresh parsley, chopped

Salt and pepper to taste

  1. In a large pot over medium heat, cook onions, carrots, and celery in olive oil until the onions are translucent, about 7-8 minutes.  
  2. Add garlic, herbs, and wine.  Cook for another 5 minutes.
  3. Add potato, tomatoes, and season with salt and pepper.  
  4. Cover vegetables completely with water and bring to a boil.  
  5. Reduce heat to a simmer and cook until vegetables are tender, about 20 minutes.  
  6. Add drained beans, pesto and parsley.  Add more water, if needed, to adjust the consistency to your preference.
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