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Wednesday, April 29, 2015

Summer's Bounty Soup With Pasta

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • 3 tablespoons olive oil
  • 3 leeks, and light green parts, rinsed and chopped
  • 1 pinch saffron thread
  • 3 carrots, diced
  • 3 potatoes, chopped
  • 3 turnips, peeled and diced
  • 3 zucchini, sliced into 1/2 inch rounds (or other summer squash)
  • 3/4 lb green beans, trimmed and cut into 1-inch lengths
  • 2 tomatoes, peeled, seeded and diced
  • 2 garlic cloves, minced
  • salt
  • pepper
  • 2 quarts vegetable broth
  • 1 cup pasta
  • 3 cups basil leaves, stemmed
  • 1 garlic clove, peeled
  • 3 tablespoons pine nuts
  • 1/2 cup parmigiano-reggiano cheese, grated
  • 2 tablespoons parmigiano-reggiano cheese, grated
  • 1/2 cup olive oil

Recipe

  • 1 in a large soup pot over medium heat, add the oil.
  • 2 stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
  • 3 stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. cook for 5 more minutes.
  • 4 stir in broth/stock and bring to a boil. lower the heat to a simmer and cook for 30 more minutes.
  • 5 while the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
  • 6 meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. add cheeses and process until combined.
  • 7 stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.

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