• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Vegetable Soup with Basil and Garlic Sauce

  • 6servings

Add to MenuAdd to Calendar

Source: www.epicurious.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small fennel bulb (sometimes called anise)

  2. 1/4 pound sliced pancetta, chopped

  3. 1 teaspoon extra-virgin olive oil

  4. 1 medium onion, chopped

  5. 1 medium turnip, peeled and cut into 1/2-inch pieces

  6. 3 medium carrots, peeled and cut into 1/2-inch pieces

  7. 1/4 small cabbage, cored and chopped (2 cups)

  8. 1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano

  9. 2 small yellow summer squash or zucchini, cut into 1/2-inch pieces

  10. 1 medium boiling potato, peeled and cut into 1/2-inch pieces

  11. 2 sprigs fresh thyme

  12. 1 bay leaf (not California)

  13. 1 1/2 teaspoons salt

  14. 9 cups water

  15. 1 (10-ounce) package frozen baby lima beans

  16. 1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces

  17. 1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed

  18. 5 ounces baby spinach (5 cups)

  19. 3 large garlic cloves

  20. 1/2 teaspoon kosher salt

  21. 1 1/2 cups fresh basil leaves

  22. 1/4 cup extra-virgin olive oil

  23. 1 ounce grated parmesan (1/3 cup)

Instructions Jump to Ingredients ↑

  1. Make soup:

  2. Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.

  3. Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.

  4. Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.

  5. Make pistou while soup is simmering:

  6. Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.

  7. Top servings with a spoonful of pistou, then stir.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback