Silky White Bean Soup with Lemon Basil Pesto and Garlic Croutons

Ingredients

• •2 tablespoons olive oil
• •1 yellow onion, finely chopped
• •3 garlic cloves, minced
• •2 cans (15 ounces each) white beans, drained and rinsed
• •4 cups vegetable stock
• •1 cup water
• •1 teaspoon salt
• •1/2 teaspoon freshly ground black pepper
• •1/4 cup fresh basil leaves
• •1/4 cup fresh parsley leaves
• •1/4 cup grated Parmesan cheese
• •1 lemon, zested and juiced
• •2 tablespoons pine nuts, toasted
• •3 tablespoons olive oil (for pesto)
• •4 slices of baguette, cubed
• •1 tablespoon olive oil (for croutons)
• •1 garlic clove, minced (for croutons)

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

2. 2

   Add the minced garlic and cook for 1 minute more.

3. 3

   Stir in the white beans, vegetable stock, water, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.

4. 4

   Meanwhile, prepare the lemon basil pesto by blending basil, parsley, Parmesan, lemon zest, lemon juice, pine nuts, and 3 tablespoons of olive oil in a food processor until smooth. Set aside.

5. 5

   To make the garlic croutons, toss the baguette cubes with 1 tablespoon of olive oil and minced garlic. Toast in a skillet over medium heat until golden and crispy, about 5 minutes. Remove and set aside.

6. 6

   Once the soup has simmered, use an immersion blender to puree until smooth. Adjust seasoning to taste if necessary.

7. 7

   Serve the soup hot topped with a dollop of lemon basil pesto and a handful of garlic croutons.