Roasted Vegetable Fagioli Soup With Winter Pesto

Name: Roasted Vegetable Fagioli Soup With Winter Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 white onion, peeled and minced; 2 cloves garlic, minced; 1 teaspoon olive oil; 1 cup white fagioli beans, soaked in cold water overnight and drained; 2 quarts roasted vegetable broth (see recipe); 1 teaspoon salt, plus more to taste; 3/4 teaspoon fresh ground black pepper, plus more to taste; 2 carrots, peeled and diced; 1 celery root, peeled and diced; 1 turnip, peeled and diced; 1/2 pound fusilli; 1 tablespoon Sherry vinegar; 2 tablespoons Parmesan cheese; 3 tablespoons minced fresh sage; 3 tablespoons minced fresh rosemary; 3 cloves roasted garlic; 2 sun-dried tomatoes, packed in oil; 1/4 teaspoon capers

Servings: persons

1 white onion, peeled and minced
2 cloves garlic, minced
1 teaspoon olive oil
1 cup white fagioli beans, soaked in cold water overnight and drained
2 quarts roasted vegetable broth (see recipe)
1 teaspoon salt, plus more to taste
3/4 teaspoon fresh ground black pepper, plus more to taste
2 carrots, peeled and diced
1 celery root, peeled and diced
1 turnip, peeled and diced
1/2 pound fusilli
1 tablespoon Sherry vinegar
2 tablespoons Parmesan cheese
3 tablespoons minced fresh sage
3 tablespoons minced fresh rosemary
3 cloves roasted garlic
2 sun-dried tomatoes, packed in oil
1/4 teaspoon capers

1
Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 minutes.
2
Add the beans and vegetable broth.
3
Season with salt and pepper and simmer until the beans are tender, about 1 hour.
4
Meanwhile, combine all the pesto ingredients in a blender or use a mortar and pestle to make a paste and set aside.
5
When the beans are tender, add the carrots, celery root and turnips and continue simmering until barely tender, about 10 minutes.
6
Add the fusilli and simmer until pasta is tender, about 10 minutes.
7
Stir in the vinegar and adjust the seasoning with additional salt and pepper.
8
Ladle into four large bowls.
9
Swirl a spoonful of winter pesto into each bowl, sprinkle with Parmesan cheese and serve immediately.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 white onion, peeled and minced, 2 cloves garlic, minced, 1 teaspoon olive oil, 1 cup white fagioli beans, soaked in cold water overnight and drained, and more.

Yes, Roasted Vegetable Fagioli Soup With Winter Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!