PROVENÇAL VEGETABLE SOUP
PROVENÇAL VEGETABLE SOUP
Serves ???
(via America’s Test Kitchen: The Complete Vegetarian Cookbook)
Pistou
½ cup fresh basil leaves
1 oz Parmesan cheese, grated (½ cup)
⅓ cup extra-virgin olive oil
1 garlic clove, minced
Soup
1 Tbsp extra-virgin olive oil
1 leek, white and light green parts only, halved lengthwise, sliced 1cm thick, and washed thoroughly
1 celery rib, cut into 1cm pieces
1 carrot, peeled and sliced ¼ inch thick
Salt and pepper
2 garlic cloves, minced
3 cups vegetable broth
3 cups water
½ cup orecchiette
8 oz haricots verts, trimmed and cut into 1cm lengths
1 (15 oz) can cannellini or navy beans, rinsed
1 small zucchini, halved lengthwise, seeded, and cut into ¼-inch pieces
1 large tomato, cored, seeded, and chopped medium
Make the pistou:
Process all ingredients together in food processor until smooth, scraping down bowl as needed, about 15 seconds. (Pistou can be refrigerated for up to 4 hours.)
Make the soup:
Heat oil in Dutch oven over medium heat until shimmering. Add leek, celery, carrot, and ½ tsp salt and cook until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer.
Stir in pasta and simmer until slightly softened, about 5 minutes. Stir in haricots verts and simmer until bright green but still crunchy, about 3 minutes. Stir in cannellini beans, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper to taste.
Serve, topping individual portions with generous Tbsp pistou.
Tags: America, Cuisine, food processor, oil, olive oil, PROVENÇAL VEGETABLE SOUP, Salt and pepper 2
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