Total:
1 hr 50 min
Active:
10 min
Level:
Easy

Ingredients

Pesto:

Directions

Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)

Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.

Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Soupe au Pistou

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Soupe au Pistou

Recipe courtesy of Curtis Aikens

Provencal Vegetable Soup: Soupe au Pistou

Recipe courtesy of Wolfgang Puck

Fritatten Soupe

Recipe courtesy of Rachael Ray

Pistou Soup

Recipe courtesy of Rachel Khoo

Pistou Addition

Pistou Soup

Recipe courtesy of Food Network Kitchen

Pistou Addition

Recipe courtesy of Michele Urvater

Pistou Soup

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.