Tomato, Pesto & White Bean Soup

• 1 large onion (finely diced)
• 1 carrot (finely diced)
• 5 clove garlic (crushed)
• 2 tsp mixed Italian herbs
• 2 tbsp tomato paste
• 28 oz canned diced or chopped tomatoes
• 1 tsp red wine vinegar
• ½ tsp sugar
• 2½ cup vegetable stock
• 28 oz canned white beans (drained)
• 3 tbsp jarred green pesto
• ½ cup parmesan, pecorino or Italian hard cheese
• ⅓ cup double (heavy) cream

Instructions

1. Heat a few spoonfuls of olive oil in your soup pot over a low-medium heat. Add the onions and carrots and saute until soft.
2. Add the garlic and saute until the fragrance hits the air, and then add the herbs and mix through.
3. Add the tomato paste and stir through. You may want a little extra oil now if the pan is feeling dry. Saute for a minute or two just to deepen the flavor of the tomato paste. If it gets too sticky in your pan, throw in a splash of water or wine and move on quickly to the next step.
4. Add the canned tomatoes, red wine vinegar and sugar. Mix through and simmer until bubbling.
5. Add the vegetable stock and white beans. Turn up the heat and cook until it is starting to bubble. Then turn back down to low and allow the soup to simmer, covered, for at least 10 minutes (but longer is always better if you have more time!)
6. When you're reading to serve the soup, stir in the pesto, cheese and cream. Keep it on the heat just until the cheese is melted and the soup is a creamy texture. Remove from the heat and allow it to sit for 5-10 minutes before serving.