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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This soup takes advantage of summer vegetables bursting with flavor. If you find fresh small cannellini or other fresh beans, be sure to use them. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 large leek, split and thinly sliced |
1 celery, thinly sliced |
1 garlic clove, finely chopped |
6 cups water |
1 medium potato, diced |
1 parsnip, finely diced |
1 small kohlrabi or 1 small turnip, diced |
5 1/2 ounces fresh peas (or frozen) |
2 small zucchini, cut into fourths lengthwise and sliced |
14 ounces small cannellini beans, drained and rinsed |
3 1/2 ounces spinach leaves, cut into thin ribbons |
salt and pepper |
1 large garlic clove, very finely chopped |
1/2 cup fresh basil leaf |
1 cup freshly grated parmesan cheese |
4 tablespoons extra virgin olive oil |
Directions:
1. Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
2. Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
3. Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
4. Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
5. Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
6. Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
7. Ladle into bowls and serve the remaining pesto separately.
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