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Tomato–White Bean Soup With Pesto

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Self Magazine
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soups dairy free vegan vegetarian lunch italian


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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 can (14 oz) diced tomatoes

2 bay leaves

1/2 teaspoon kosher salt, divided

2 cups (packed) fresh basil

1/4 cup walnuts

1/4 teaspoon freshly ground black pepper

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