Ingredients
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2 teaspoons olive oil
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1 cup finely chopped onion
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1 cup fennel or 1 cup celery, finely chopped
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salt and pepper
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2 1/2 cups low sodium chicken broth
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1/4 teaspoon dried basil
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1/4 teaspoon fennel seed, crushed
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1 (9 ounce) can cannellini, drained and rinsed
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1 garlic clove, minced
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1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
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1 tablespoon minced parsley
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1 tablespoon grated parmesan cheese
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1 cup peeled and diced carrot
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1 (14 ounce) can low-sodium tomatoes, pureed ed with their juice
Instructions
- In a large saucepan, heat the oil over moderate heat.
- Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
- Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
- Add the cannellini and simmer 3 minutes longer until heated through.
- Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
- Ladle the soup into bowls and garnish each one with a dollop of the pesto.