Roasted Vegetable Fagioli Soup With Winter Pesto

Preparation

1. Step 1

   Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 minutes. Add the beans and vegetable broth. Season with salt and pepper and simmer until the beans are tender, about 1 hour.

2. Step 2

   Meanwhile, combine all the pesto ingredients in a blender or use a mortar and pestle to make a paste and set aside.

3. Step 3

   When the beans are tender, add the carrots, celery root and turnips and continue simmering until barely tender, about 10 minutes.

4. Step 4

   Add the fusilli and simmer until pasta is tender, about 10 minutes.

5. Step 5

   Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle into four large bowls.

6. Step 6

   Swirl a spoonful of winter pesto into each bowl, sprinkle with Parmesan cheese and serve immediately.