INGREDIENTS
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2 tablespoons extra virgin olive oil
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2 tablespoons minced garlic (about 4 cloves)
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1 cup diced onion (about 1 medium)
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1½ cups sliced carrots (about ½ pound)
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4 stalks celery, sliced
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1 pound dry navy beans, rinsed and picked over to remove any debris
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1 bay leaf (left whole)
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1 teaspoon dried crushed rosemary
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½ teaspoon dried thyme leaves
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½ teaspoon smoked paprika
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Freshly ground black pepper (15-20 cranks from a pepper mill)
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6 cups water
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½ cup prepared pesto (see our recipe here or your favorite jarred version)