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Tomato and White Bean Soup with Basil Pesto
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup basil pesto
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté for 5 minutes until softened.
- Pour in the diced tomatoes and vegetable broth, then bring to a simmer.
- Stir in the white beans, dried oregano, and dried thyme. Season with salt and pepper to taste.
- Simmer the soup for 20 minutes to allow the flavors to meld together.
- Once the soup is ready, remove from heat and stir in the basil pesto.
- Serve the soup hot, garnished with a drizzle of basil pesto and a sprinkle of freshly grated Parmesan cheese if desired.
The history of Tomato and White Bean Soup with a hint of basil pesto can be traced back to the rustic kitchens of Italy. This hearty and flavorful soup has been a staple in Italian cuisine for centuries, with each region adding its own unique twist to the recipe. Chefs in Tuscany are known for using fresh, sun-ripened tomatoes and creamy cannellini beans, while those in Liguria are famous for their fragrant basil pesto. The marriage of these ingredients creates a harmonious blend of savory and herbaceous flavors that have stood the test of time. Today, the best versions of this dish can be found in authentic Italian trattorias, where chefs take pride in using the finest local produce and traditional cooking methods. To make this dish at home, it's crucial to use high-quality tomatoes, tender white beans, and a homemade basil pesto for an authentic taste. Alternatively, some chefs also add a drizzle of extra virgin olive oil and a sprinkle of Parmigiano-Reggiano cheese to elevate the flavors of the soup.
45 min
6
280 calories
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