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Spring Vegetable Soup with Pistou

Posted by Peggy on May 29, 2013

Recipe: Ingredients for Pistou

Ingredients

  • 4 cups basil leaves, washed and spun dry
  • 1 cup grated Parmesan Reggiano
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon chopped garlic
  • 1 ripe plum tomato, cored and coarsely chopped

Instructions

  1. In a food processor or blender, process basil, Parmesan, olive oil, garlic, and tomato, with on and off pulses, until well combined.
  2. Season to taste with kosher salt and freshly ground pepper. Set aside or refrigerate until ready to use.
Copyright © Peggy Lampman's dinnerFeed.
Recipe: Ingredients for Soup

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons finely chopped garlic
  • 1 1/2 cups peeled, chopped carrots
  • 1 cup chopped celery
  • 2 cups chopped onions or leeks
  • 1 cup diced zucchini
  • 4 cups thinly sliced cabbage or kale
  • 8 cups vegetable or chicken stock
  • 1 (28-ounce can) whole, peeled canned tomatoes, chopped, with juice; or 4 large ripe tomatoes, cored and chopped
  • 1/3 cup small dried pasta, such as ditalini, or broken dried spaghetti
  • 1 (15-ounce) can cannelini beans, drained and rinsed
  • 1 teaspoon red pepper flakes
  • 1 recipe for pistou (above)

Instructions

  1. In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Stir in garlic, carrots, celery, and onions or leeks. Cook, stirring occasionally, until just tender, 12-15 minutes.
  2. Stir in zucchini and cabbage or kale. Cook, stirring occasionally, with a pinch of kosher salt until wilted, 4-5 minutes. Stir in stock and tomatoes, and bring to a boil. Add pasta and cook until al dente, checking cooking instruction on pasta packaging for cooking time.
  3. Mash half the beans with a fork. Stir into soup with remaining whole beans and simmer until heated through. Season with kosher salt and red pepper flakes. Ladle soup into bowls and serve with pistou stirred into the soup or dolloped on top.

Number of servings (yield): 6

Active Time: 40 minutes Cooking Time: about 40 minutes

Copyright © Peggy Lampman's dinnerFeed.