Drop the bay leaf into the pot of water that the beans have been soaking in overnight. Bring the water to a boil, pour in the vegetable stock, and cook for 45 minutes or longer. The beans should be able to be easily pierced with a fork.
Make the pesto: Put all the pesto ingredients, except the oil, in a food processor and blend. Slowly add the oil and continue to process until it becomes a smooth paste. Set aside.
Bring a large pot of water with the salt to a boil. Add the pasta and cook until it is al dente.
Meanwhile, sauté the onions, garlic, escarole, and rosemary in 1 tablespoon of olive oil until limp. Add salt to taste and mix in with the beans.
Drain the pasta in a colander and pour it into a large bowl. Add about 1/3 cup of the pesto or more to taste and toss well until it is distributed evenly and the strands of pasta are coated.
Serve the pasta in 6 individual pasta bowls and ladle white beans on top. Garnish each with a slice of lemon.
Tips from Rosie’s Kitchen:
Store leftover pesto in ice cube trays, then cover and freeze. Pesto is wonderful tossed plain with warm noodles or mixed with béchamel or white sauce and tossed with pasta.
Want more healthy, delicious recipes? Join the Dr. Weil on Healthy Aging online guide for access to hundreds of anti-inflammatory recipes and our exclusive eating guides. Sign up today and get 14 days free!