White beans and onion soup with parsley pesto

Cut the garlic into slices.

Chop the onion coarsely.

Heat half of the olive oil in a soup pot and gently fry the slices of garlic very lightly brown. Put them on a plate.

Stir the onions and thyme through the shortening and smother the onions covered in gently for 6-8 minutes.

Add the white beans with liquid and pour the stock with stirring.

Bring the soup to the boil while stirring and simmer for another 5 minutes.

Puree in the small bowl of the food processor the parsley with a third of the almonds, the grated cheese and a quarter of the fried garlic. Add the rest of the olive oil while turning and mix everything into a thin pesto. If necessary, dilute with a little water and mix well.

Roast the remaining almonds in a dry frying pan golden brown and let them cool down on a plate.

Puree the bean mixture into a smooth, tied soup and season with salt and freshly ground pepper.

Serve the soup and drop in some pesto. Garnish with slices of garlic and roasted almonds. Put the remaining pesto in a dish on the table.