Print

Sun-dried Tomato Pesto White Bean Soup Recipe:

Approx. 10 - 12 servings

Ingredients

  • 3 Cups Dried White Beans
  • 12 + 5 Cups Filtered Water Depending on how old the beans are, you might need to add more, but careful not to overdo it.
  • 1 Recipe Sun-Dried Tomato Basil Pesto - recipe below
  • 2 Cloves Garlic
  • 1/2 White Onion - diced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bouillon Cube - unsalted
  • 1 Cup Greek Yogurt Greek is much creamier than regular yogurt or Sour Cream
  • 2 Large Tomatoes - cut in half and grated
  • 1/2 Cup Aged Asiago Cheese - finely grated
  • 2 Tablespoons Lemon Juice - fresh squeezed
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cayenne Pepper
  • 1 1/2 Tablespoon Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper or to taste

Sun Dried Tomato Pesto

  • 1 1/4 Cups Sun-dried Tomatoes Oven Dried Tomatoes or jarred, drain the oil)
  • 1 Cups Fresh Basil
  • 1/2 Cup Raw Walnuts
  • 1/4 Cup Raw Almonds
  • 1/2 Aged Asiago Cheese - finely shredded
  • 1 1/4 Cups Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Teaspoons Sea Salt or to Taste

Chili Oil

  • 1 Cup Extra Virgin Olive Oil
  • 8 Dried Thai Chilies or Arbol Chilies

Asiago Crostini

  • 12 Slices of French Bread
  • Approx. 1/4 Cup Extra Virgin Olive Oil
  • About 1/2 to 3/4 Cup Finely shredded Aged Asiago Cheese

Optional Garnish

  • Minced Sun-dried Tomatoes
  • Drizzle of Chili Oil - recipe above
  • Asiago Crostini - recipe above

Instructions

Beans

  1. Measure beans and sort thru to make sure there are no rocks then rinse and drain.
  2. Add 12 cups of water and bring to a boil over med-high heat.
  3. Continue boiling until beans are soft adding the other 5 cups of water as the beans soak it up. (make sure and keep an eye on them)

Pesto

  1. (I often make this the day before) make sure to puree really well.
  2. Measure sun-dried tomatoes and place into a food processor or blender and turn on until they are minced up.
  3. Add all the other ingredients and blend everything while slowly adding the olive oil.
  4. Blend in sour cream and grated tomato pulp.
  5. Chili Oil
  6. Add oil and chilies to a small saucepan.
  7. Turn the stove on, in between low and medium-low and let simmer for 20 minutes.
  8. Remove from heat and let cool then pour into a jar.

The rest

  1. Add the onion and 3 tablespoons of olive oil to a saute pan and heat over medium-low heat.
  2. Saute until really soft then add the wine and reduce until syrupy.
  3. When the beans are cooked add onion mix, pesto sauce, Asiago, lemon juice and spices to the beans.

Asiago Crostini

  1. Turn the oven to broil.
  2. Slice the bread into 1/2 inch slices.
  3. Place slices on a baking sheet and coat both sides with olive oil. (I use a small pastry brush)
  4. Place on the top shelf of the oven and broil for 1 – 2 minutes.
  5. Flip them over and top with Asiago and broil for about 1 more minute or until cheese is melted.
  6. Make sure and watch close, they can burn fast. I usually put the timer on for 1 minute and check them, then put on for 1 more minute while watching.
  7. They will cook faster on the second side because they are already hot.