Winter Soup au Pistou | Garden Of Eydie

Ingredients

• 3 garlic cloves , minced (1 tablespoon)
• ½ peeled red onion finely diced
• 20 sprigs of parsley, leaves only
• 6 ounces chopped tomato , drained
• 4 ounces roughly chopped walnut halves
• 1 teaspoon red pepper flakes
• 2 tablespoons freshly squeezed lemon juice, or to taste
• 1 yellow onion (12 oz.), finely chopped
• 1 small leek, white & light green parts, cleaned and thinly sliced ( ¼ cup)
• 1 small fennel bulb , thinly sliced (¼ cup)
• 5 garlic cloves , minced (1-1/2 tablespoons)
• 1 medium sized orange fleshed sweet potato , peeled and diced to ½-inch (1 cup)
• 1 small turnip, peeled and diced to ½-inch (1 cup)
• 2-3 medium sized carrots, cleaned and sliced in ¼”-inch rounds (1 cup)
• 1 small parsnip, cleaned and sliced into ¼-inch rounds (¼ cup)
• 1 celery stalk, sliced to ¼-inch pieces (¼ cup)
• 14 ounces. (½ of the box) no salt chopped tomatoes , reserve remaining tomatoes
• 6 cups vegetable stock (link to house veggie stock) (enough to cover vegetables by 2-inches)
• 1-14 ounce can no salt added cannellini beans , drained and rinsed
• ½ cup sugar snap peas or snow peas, strings removed, cut in 1/2