Tomato and White Bean Soup with Pesto

Tomato soup is such a traditional dish, that I love this slight variation of it. The pesto can be adjusted for each dinner guest’s preference. Serve with a grilled cheese.

Ingredients:

· 2 tablespoons olive oil

· 1 large yellow onion, chopped

· 4 celery stalks, chopped

· 2 medium carrots, chopped

· 3 cloves garlic, quartered

· 1/2 cup dry white wine

· 1 quart low-sodium chicken stock

· 2 cups canned cannellini beans, rinsed and drained

· 1 (28-ounce) can fire-roasted crushed tomatoes

· 2 tomatoes, cored and chopped

· 2 bay leaves

· Salt to taste

· 4-6 tablespoons prepared pesto

Directions:

In a large pot, heat oil over medium heat.

Cook onion, stirring occasionally, until golden, 3 to 5 minutes.

Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes.

Add wine; stir to scrape brown bits off bottom of pot.

Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt.

Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes.

Remove bay leaves from soup; discard.

In blender or using a hand-blender, carefully puree soup. (If you want to make it creamier, but a little less healthy, add some cream or half-and-half here.)

Divide soup among bowls, dollop each with pesto, and swirl in; serve with a grilled cheese.