Ingredients

• 3/4 cup dried cannellini beans, soaked overnight
• 4 tablespoons extra virgin olive oil
• 2 large garlic cloves, minced
• 2 1/2 pounds plum tomatoes, peeled, seeded and diced
• 1 heaping tablespoon chopped fresh oregano
• Good pinch of sugar
• Salt and fresh ground black pepper
• 2 1/2 cups vegetable or chicken stock
• 2 tablespoons shredded fresh basil
• 4-6 tablespoons pesto

Instructions

1. Place the beans in a large pan and cover with water. Slowly bring to boil and boil vigorously for 10 minutes. Lower the heat and simmer for about 1 hour until the beans are soft but still holding their shape. Drain and rinse with cold water. Put aside.

2. Heat the oil in a large, heavy-bottomed saucepan. Add the garlic and cook over low-heat for 2-3 minutes, being careful not to let brown. Add the tomatoes, oregano, sugar and season to taste, and bring to a boil. Lower the heat and simmer for about 15 minutes until thick.

3. Add the chicken stock and season to taste. Return to a boil. Lower the heat and simmer for 15-20 minutes longer until the tomatoes are totally combined and the soup has thickened. Stir in the cooked beans and basil and heat. Pour into bowls and add a swirl of pesto to each. Serve immediately.

Other Soup Recipes

Butternut Squash Soup
Eggplant and Tofu Tempura
Miso Soup with Lobster Medallions
Pasta e Fagioli
Soup au Pistou
Spicy Pumpkin Soup
Strawberry Soup
Tortilla Soup

Tips

Quick-Soaked Beans
Superb Pesto

Video

Comforting Foods