Mid-March can be a frustrating time for food lovers. It’s often cold enough to have hearty, slow-cooked stews featuring meat and root vegetables, but after months of stick-to-your-ribs winter fare, most of us are feeling bored and ready for a change. Since it’s not quite salad weather yet, we offer our White Bean Soup with Walnut Pesto—a light yet hearty dish that satisfies during the remainder of the cold weather with the added brightness of a fresh pesto that reminds us that spring and warmer days are finally within our grasp.

White Bean Soup with Parsley-Walnut Pesto

For the Soup
  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 celery rib, chopped
  • 1 carrot, chopped
  • 1 garlic clove, minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 4 cups of canned white beans (One 32-oz can), drained and rinsed
  • 2 cups of vegetable stock (chicken stock or water may be used, if preferred)
  • 4-oz piece of Parmesan cheese
  • Salt, to taste
For the Pesto (makes about 1 cup)
  • ¾ cup walnut pieces
  • ½ cup Parmesan cheese, grated
  • 1 clove garlic, peeled
  • ¾ cup extra-virgin olive oil
  • 5 ml Tilray Drops (optional; will yield approximately 5 mg of active cannabinoids per tablespoon)*
  • 1 cup fresh basil
  • ½ cup fresh parsley
  • Salt and black pepper to taste
  1. In a Dutch oven, warm the olive oil over medium heat.
  2. Once the oil is hot, add the onion, celery, and carrot to the pot. Cook, stirring frequently, until the onions have turned translucent, around 5-8 minutes. Keep the pot covered when not stirring.
  3. Add the garlic and continue stirring. Cook for 2 minutes, paying close attention not to let the garlic burn.
  4. Add the thyme and sage. Continue cooking until the vegetables are browned and beginning to crisp around the edges.
  5. Pour in the white wine and scrape up any browned bits from the bottom of the pan with the liquid.
  6. Once the liquid has evaporated, add the white beans and the stock or water.
  7. Cover the pot and raise the heat to bring to near boiling. Reduce the heat to low.
  8. Simmer the soup until the liquid has slightly thickened and the beans are heated through.
  9. Remove the soup from the heat. Grate the Parmesan cheese and add it to the soup. Stir until the cheese is melted.
  10. Taste and add salt and pepper to desired level.
  1. Combine the walnuts, Parmesan cheese, garlic, basil and parsley in a food processor or blender.
  2. Puree the ingredients, adding the olive oil in a steady stream through the top opening as your blender or food processor runs.
To serve
Ladle the soup into a bowl. Top with a tablespoonful of pesto and enjoy with a piece of good, crusty bread. Bon appétit!

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*Before you start cooking with cannabis extracts, always determine the dose that is appropriate for you and adjust the recipe as needed. As appropriate dosage varies from person to person, it is important to speak to your physician to find out what is right for you.