Roasted Vegetable Fagioli Soup With Winter Pesto
Updated September 23, 2015
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
THE SOUP
1 white onion, peeled and minced
2 cloves garlic, minced
1 teaspoon olive oil
1 cup white fagioli beans, soaked in cold water overnight and drained
2 quarts roasted vegetable broth (see recipe)
1 teaspoon salt, plus more to taste
¾ teaspoon fresh ground black pepper, plus more to taste
2 carrots, peeled and diced
1 celery root, peeled and diced
1 turnip, peeled and diced
½ pound fusilli
1 tablespoon Sherry vinegar
2 tablespoons Parmesan cheese
THE WINTER PESTO
3 tablespoons minced fresh sage
3 tablespoons minced fresh rosemary
3 cloves roasted garlic
2 sun-dried tomatoes, packed in oil
¼ teaspoon capers
Nutritional analysis per serving
91 grams carbs; 3 milligrams cholesterol; 491 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 15 grams fiber; 808 milligrams sodium; 24 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 minutes. Add the beans and vegetable broth. Season with salt and pepper and simmer until the beans are tender, about 1 hour.
- Step 2
Meanwhile, combine all the pesto ingredients in a blender or use a mortar and pestle to make a paste and set aside.
- Step 3
When the beans are tender, add the carrots, celery root and turnips and continue simmering until barely tender, about 10 minutes.
- Step 4
Add the fusilli and simmer until pasta is tender, about 10 minutes.
- Step 5
Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle into four large bowls.
- Step 6
Swirl a spoonful of winter pesto into each bowl, sprinkle with Parmesan cheese and serve immediately.
Private Notes
Comments
I used the "winter pesto" recipe on its own. While the final result was very good it took A LOT of tweaking. Firstly, blending the dry ingredients + little bit of oil on the sundried tomato was terrible. I ended up adding a couple of tablespoons of sundried tomato oil + 1/4 cup of olive oil before it started to resemble pesto. It also needed 1/2 tsp. salt. Very disappointing from a usually trusted source.