White Bean Soup with Pesto

  • 1 cup white beans
  • 1 large onion; diced
  • 2 large carrots; diced
  • 3 stalks celery; diced
  • 3 cloves fresh garlic; minced
  • 1 ½ tsp. oregano
  • 1 ½ tsp. thyme
  • ¼ cup white wine
  • 2 medium potatoes; peeled and small dice
  • 1 cup canned diced tomato
  • 1 quart homemade vegetable stock
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup prepared pesto
  • ¼ bunch parley; washed, dried, and chopped

In a medium stock pot cook beans covered in a few inches of water. Bring to a boil and reduce to a simmer. Cook until tender, drain, and set aside. In a large stock pot, sweat onions, carrots, and celery in vegetable oil until softened. Add garlic and spices and cook until fragrant. Deglaze pan with wine and cook until almost completely evaporated. Add potatoes and tomatoes and cover with stock. Bring to a boil, and reduce to a simmer. Cook until all vegetables are tender. Add cooked beans, parsley, and pesto. Simmer until heated through. Taste and adjust seasoning if needed.