Tuscan Bean Soup with a Parsley Pesto

Name: Tuscan Bean Soup with a Parsley Pesto
Cuisine: Israeli
Ingredients: 250 g (9 oz) dried haricot beans; 1½ tablespoons olive oil; 1 medium onion, peeled finely chopped; 1 large carrot, peeled and diced; 2 sticks celery, peeled and diced; 1.4 litre (2½ pints) hot water; 3 vegetable stock cubes; 1 tablespoon tomato purée; 1 teaspoon salt; 15 grinds black pepper; 1 tablespoon parsley; 3 cloves garlic, peeled; ½ teaspoon sea salt; 50 ml (2 fl oz) extra-virgin olive oil; 175 g (6 oz) grated Parmesan cheese

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A mouthful of this smooth and satisfying soup instantly evokes the hills and farmhouses outside Florence. Puréed beans thicken the soup, making it seem rich and creamy without any flour to add calories, while the pesto sauce transforms a hearty country pottage into something rich and rare. If you’re pushed for time, use canned beans.

Ingredients

250 g (9 oz) dried haricot beans
1½ tablespoons olive oil

Asia
Europe
Italy
Israel
Tuscany
Soup
Gluten-free
Vegetarian

Method

The night before, put the beans in a large bowl, generously cover with cold water and leave to soak.

The next day, heat the oil in a large saucepan and fry the onion over moderate heat, stirring, until golden, about 4 minutes. Add the diced carrot and celery, and cook, stirring occasionally, for a further 5 minutes. Add the hot water and stock cubes, the tomato purée, salt, and p