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