Witte bonensoep met hazelnoot-rozemarijnpesto
Beans can sneak their way into almost any soup. Your mushroom look too watery? Add beans. Potato + leek is not creamy enough? Add beans. This white bean soup delivers the creamy silkiness that you crave from a winter soup, whilst the parsnip and pear add an earthy sweetness. Parsnips partnered with roasted garlic is one thing, but add crunchy sage atop and it’s even more flavoursome. The garlic cloves, when roasted in their skins, deliver a sweet but rounded depth that we LOVE, finished with a nutty, rosemary pesto to top it all off.
Bron: Bold Bean Co
Ingrediënten
- jar Queen White / Cannellini Beans or Organic White Beans - with their bean stoc
- medium or 2 large parsnips, peeled and roughly chopped into 2cm chunks
- pears, peeled and roughly chopped into 2cm chunks
- large onion, peeled and roughly chopped into 2cm chunks
- fat cloves of garlic, skin on
- extra virgin olive oil
- cumin
- vegetable or chicken stock
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- small bunch of parsley , roughly chopped
- of rosemary leaves, finely chopped
- blanched and toasted hazelnuts
- parmesan cheese, grated
- Hazelnuts - walnuts or pine nuts
- Parmesan - veggie alternative, pecorino