Meatless Monday: White Bean Tomato Soup

April 29, 2013 at 1:43 pm Leave a comment

Tomato Soup with Pesto


  • 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 or water
  • 1 qt low-sodium vegetable stock
  • 2 cups canned cannellini beans, rinsed and drained
  • 1 14 oz can diced tomatoes
  • 2 bay leaves
  • 1/2 teaspoon kosher salt, divided
  • 2 cups fresh basil, packed
  • 1/4 cup walnuts
  • 1/4 teaspoon freshly ground black pepper


  1. 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 tsp salt.
  2. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes.
  3. In a blender, puree basil, walnuts, black pepper, remaining 1/4 tsp salt and 1/4 cup water. Transfer pesto to a bowl; wash blender.
  4. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup.
  5. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.

Nutrition Information:

  • Calories — 314
  • Fat — 12 g
  • Carbohydrates — 40 g
  • Fiber — 13 g
  • Protein — 10 g

*Recipe from Self Magazine:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , , , , .

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