Three-Bean Chili With Spring Pesto - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1/4 cup extra virgin olive oil
1 small yellow onion, chopped
2 carrots, diced
1 (14 1/2 ounce) can diced tomatoes, including liquid
kosher salt and pepper
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 garlic clove, finely chopped
3 tablespoons pine nuts, chopped
1 cup fresh flat-leaf parsley, chopped
crusty bread (optional)

Preparation

Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat.
Add the onion and carrots and cook until tender, about 5 minutes.
Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil.
Add the chickpeas and beans and cook until heated through, about 3 minutes.
Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Divide the chili among individual bowls and top with the pesto.
Serve with the bread, if desired.