Summer's Bounty Soup With Pasta |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A great soup to use up vegetables from the garden or from Farmer's Market. Recipe souce: local newspaper which was adapted from Vegetable Soups from Deborah Madison's Kitchen. Ingredients:
3 tablespoons olive oil |
3 leeks, white 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 |
Directions:
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.
|
|