Three-Bean Chili With Spring Pesto

From Real Simple, April 2008

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 1⁄4 cup extra virgin olive oil
• 1  small yellow onion, chopped
• 2  carrots, diced
• 1 (14 1/2ounce) can diced tomatoes, including liquid
•  kosher  salt and pepper
• 1 (15 1/2ounce) can chickpeas, rinsed and drained
• 1 (15 1/2ounce) can cannellini beans, rinsed and drained
• 1 (15 1/2ounce) 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)

Directions

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