Cannellini Beans and Parsley Pesto

[Guest guest]

Cannellini Beans and Parsley Pesto

 

4 cup thinly sliced yellow onions

2 tbsps. slivered garlic

2 tsps. good quality curry powder

1/2 tsp. whole cumin seed

1 tsp. whole thyme

1/4 tsp. red chile flakes

3 cup diced ripe tomatoes or two 14 1/2 oz. cans drained if using canned

6 cups vegetable stock

1 cup dry white wine

salt to taste

freshly ground black pepper to taste pepper

2 1/2 cups cooked cannellini or other special bean

1 bunch young spinach leaves, stems discarded

 

Garnish;

fresh parsley pesto

 

In a deep soup pot saute the onions, garlic and curry over moderate heat until

the vegetables are just beginning to soften and the curry is fragrant. Add the

cumin, thyme, chile, tomatoes, stock and wine and bring to a boil. Reduce heat

and simmer for 10 minutes. Correct seasoning with salt and pepper.

At serving time, stir in the beans and heat through. Divide and place spinach

leaves in the bottom of warm soup bowls. Ladle hot soup over spinach and

garnish with a teaspoon or two of fresh parsley pesto.

Makes 6 servings.

 

 

 

 

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