1 tsp. grated fresh ginger
the oven to 400 degrees.
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.
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.
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.
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.
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.
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.
8 as a first course or 4 as a main course.