Ingredients

The following ingredients have 11 Servings
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 head fennel, diced, or 4 stalks celery, sliced
  • 1 large sweet onion, diced
  • 2 medium red potatoes, peeled and shredded with a box grater
  • 1 tablespoon Herbes de Provence or Italian seasoning blend
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon chopped fresh rosemary
  • ½ cup dry white wine
  • 5 cups chicken broth, or Imagine no-chicken broth
  • Seasonal Veggie Medley, see ingredient note
  • 2 14-ounce cans cannellini beans, drained and rinsed
  • 5 tablespoons purchased pesto, or classic Pistou

Instruction

  • Heat oil in a large heavy bottom soup pot over medium-high heat. Add garlic, fennel (or celery) and onion and cook, stirring often until the onion starts to brown, 9 to 10 minutes.
  • Add herbes de Provence, salt, pepper and smoked paprika and cook stirring for 30 seconds. Add wine and cook, stirring often until the wine is evaporated about 90 seconds.
  • Add in broth, potatoes, rosemary and Seasonal Veggie Medley. Bring to a simmer over high heat, reduce heat to maintain a simmer and cook until the vegetables are tender, 10 to 12 minutes.
  • Mash 1 can of beans in a small bowl. Stir mashed and whole beans into the simmering soup.
  • Ladle soup into bowls and top with 2 tablespoons pesto or pistou.