Creamy White Bean Soup with Basil Mint Pesto

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I am up in Woodstock at my friend Joey’s house. While we were eating lunch, we planned dinner. Inspired by a new soup terrine, we decided to make this bean soup out of fresh ingredients and items in the pantry. Creamy from the cauliflower and potatoes and topped with pesto, this soup was a home run!

Creamy White Bean Soup (makes 6 to 8 bowls)
2 onions
2 carrots
2 stalks of celery
1 clove of garlic
1/2 head of cauliflower
1/2 lb. fingerling potatoes
1 quart vegetable stock
2 cans of cannellini beans
Olive oil
Salt

Chop the onions, carrots and celery and mince the garlic. Heat olive oil in the bottom of a big soup pot and sauté the onions with a dash of salt until translucent. Add the carrots, celery, garlic, and another dash of salt and sauté until softening.

Chop the cauliflower and potatoes and add to the pot. Pour in the vegetable stock and bring to a boil. Reduce to a simmer and cook until the cauliflower and potatoes are soft.

Use an immersion blender or blender to puree the soup. Pour back into the pot.

Drain the beans and add to the soup bringing up to heat.

Basil Minto Pesto
1/2 cup basil
1/2 cup mint
1/4 cup olive oil
1 garlic clove
2 tablespoons raw whole almonds
1 tablespoon nutritional yeast (nooch)
Salt, to taste

Combine all ingredients in the processor and combine until it looks like pesto.

To serve, ladle the soup into a bowl and top with a dollop of pesto. Enjoy!

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