Ingredients

• 1 1/2 tbsp olive oil
• 1 medium onion, thickly sliced
• 1 celery stalk, chopped
• 1 head fennel, chopped
• 1 carrot, chopped
• 2 plum tomatoes, quartered
• 4 cloves garlic, crushed
• 1/2 tsp red pepper flakes
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tbsp olive oil
• 1 cup diced onion
• 2 garlic cloves, peeled and minced
• 1/2 cup diced carrot
• 1 cup diced celery
• 1/2 cup chopped parsley
• 1 tbsp minced fresh thyme
• 1 1/2cups drained and chopped canned plum tomatoes
• 2 cans (15 ounces each) white cannelini beans, rinsed and drained
• 6 tsp prepared pesto or extra-virgin olive oil

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Instructions

1. In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
2. For the soup: Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.
3. Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.