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Roasted Vegetable Fagioli with Winter Pesto
From Chef Molly O'Neill adapted by StarChefs


  • 1 white onion, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1 tsp. olive oil
  • 1 cup white fagioli beans, soaked in water overnight and drained
  • 8 cups Roasted Vegetable Broth (see recipe below)
  • 1 tsp. kosher salt, plus more to taste
  • 3/4 tsp. freshly ground pepper, plus more to taste
  • 2 carrots, peeled and diced
  • 1 celery root, peeled and diced
  • 1 turnip, peelaed and diced
  • 1/2 lb dried fusilli
  • 1 Tbs. sherry vinegar


  • 3 Tbs. minced fresh sage
  • 3 Tbs. minced fresh rosemary
  • 3 Tbs. roasted garlic, peeled
  • 2 oil-packed sundried tomatoes
  • 1/4 tsp. capers
  • 2 Tbs. freshly grated Parmesan cheese

Roasted Vegetable Broth

  • 1 tsp. vegetable oil
  • 8 large carrots, peeled and cut into large pieces
  • 2 large onions, peeled and quartered
  • 2 turnips, peeled and halved
  • 1 clove garlic, peeled
  • 3 Qt's plus 1 cup cold water
  • 1 clove
  • 1 sprig fresh thyme
  • 1 tsp. grated fresh ginger

    Preheat the oven to 400 degrees.

    Lightly oil a baking pan or cast-iron skilletand fill it with the carrots, onions, turnips, and garlic. Roast, turning frequently, until wellcaramelized, about 45 minutes to 1 hour.

    Transfer the vegetables to a soup pot.Place the roasting pan over medium high heat, add 1 cup of water, and scrape the bottom with a wooden spoon to loosen any bits stuck to the pan. Pour into the soup pot. Add 3 quarts water, the clove, and thyme and simmer for 2 hours. Remove from the heat. Add the ginger. Allow the broth to stand for 1 hour.

    Strain and discard the vegetables. The broth will keep in the refrigerator for up to 1 week. It can be frozen for up to 2 months.

    Yield: 2 cups

    Combine the onion, garlic, and olive oil in a large soup pot over medium-low heat and cook until tender, about 5 minutes. Add the beans and broth. Season with salt and pepper and simmer until the beans are almost tender about 1 hour.

    When the beans are tender, add the carrots, celery root, and turnip and continue simmering until the vegetables are barely tender, about 10 minutes. Add the fusilli and simmer until the pasta is tender. Stir in the vinegar and adjust the seasoning with additional salt and pepper.

    While the soup is cooking, make the pesto. Combine the sage, rosemary, garlic, tomatoes, and capers in a blender or use a mortar and pestle to make a paste. Set aside. Ladle the soup into 4 large bowls. Swirl a spoonful of pesto into each bowl, sprinkle with Parmesan cheese, and serve immediately.

    Serves 8 as a first course or 4 as a main course.