Ingredients

• 1 cup dried beans*
• 500-600 ml chicken or vegetable broth
• 2 medium carrots, peeled and cut into thin slices
• 1 tablespoon olive oil
• 1 medium onion, cut into fine dice
• 2 tablespoons wheat flour**
• salt and freshly ground black pepper
• 4 tablespoons pesto (recipe below)

Pesto

• handful of arugula or basil
• 3 tablespoons grated Parmesan or Grana Padano
• 1 teaspoon pine nuts or pumpkin seeds
• 4 tablespoons extra virgin olive oil
• 1/2 small clove garlic
• salt and pepper to taste

Preparation

1. Rinse the beans, cover with cold water, and leave overnight to soak. Cook until tender in the water it soaked in, seasoning with salt to taste.
2. In a second, larger pot, bring 500 ml of broth to a boil and add the carrot, cook it until tender.
3. In a small pan, sauté the onion in olive oil, add flour, and lightly brown together, stirring. Remove from heat and gradually add broth one tablespoon at a time (about 10-15 tablespoons total), stirring until the flour dissolves.
4. Pour the pan contents into the pot with broth and carrot, then add the cooked beans along with their cooking liquid. Bring the soup to a boil and season with salt and pepper. Serve the bean soup hot, drizzled with pesto, and with bread.
5. To make the pesto, blend all ingredients in a food processor or mash in a mortar.