Roasted vegetable fagioli with winter pesto

8 servings

Ingredients

Quantity Ingredient
1 White Onion -- peeled and
Minced
2 Cloves Garlic -- peeled and
Minced
1 teaspoon Olive Oil
1 cup White Fagioli Beans, Soaked
Overnight -- drained
8 cups Vegetable Broth
1 teaspoon Kosher Salt -- plus more to
Taste
3 tablespoons Fresh Sage -- minced
3 tablespoons Fresh Rosemary -- minced
3 Clove Garlic, Roasted --
Peeled
2 Oil-Packed Sundried
¾ teaspoon Pepper, Freshly Ground --
Plus more to taste
2 Carrots -- peeled and diced
1 Celery Root -- peeled and
Diced
1 Turnip -- peeled and diced
½ pounds Dried Fusilli (Or Similar
Pasta)
1 tablespoon Sherry Vinegar
Tomatoes
¼ teaspoon Capers
2 tablespoons Parmesan Cheese -- freshly
Grated

Directions

SOUP

PESTO

1. Combine the onion, garlic, and olive oil in a large soup pot over medium-low heat and cook until tender, about 5 mins. Add the beans and broth. Season with salt and pepper and simmer until beans are almost tender, about 1 hour. 2. When the beans are tender, add the carrots, celery root, and turnip and continue simmering until vegetables are barely tender, about 10 mins. Add the fusilli and simmer until pasta is tender. Stir in the vinegar and adjust the seasoning with additional salt and pepper. 3. While the soup is cooking, make the pesto. Combine the sage, rosemary, garlic, tomatoes, and capers in a blender or use a mortar and pestle to make a paste. Set aside. 4.

Ladle the soup into 4 large bowls. Swirl a spoonful of pesto into each bowl, sprinkle with Parmesan cheese, and serve immediately.

Serves 8 as a first course or 4 as a main dish.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:20) (159) Fido: Cooking

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