Vegetable Soup with Basil and Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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(Soupe au Pistou) Ingredients:
1 small fennel bulb (sometimes called anise) |
1/4 pound sliced pancetta, chopped |
1 teaspoon extra-virgin olive oil |
1 medium onion, chopped |
1 medium turnip, peeled and cut into 1/2-inch pieces |
3 medium carrots, peeled and cut into 1/2-inch pieces |
1/4 small cabbage, cored and chopped (2 cups) |
1 (2-inch) piece of rind cut from a wedge of parmigiano-reggiano (optional) |
2 small yellow summer squash or zucchini, cut into 1/2-inch pieces |
1 medium boiling potato, peeled and cut into 1/2-inch pieces |
2 sprigs fresh thyme |
1 bay leaf (not california) |
1 1/2 teaspoons salt |
9 cups water |
1 (10-ounce) package frozen baby lima beans |
1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces |
1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed |
5 ounces baby spinach (5 cups) |
3 large garlic cloves |
1/2 teaspoon kosher salt |
1 1/2 cups fresh basil leaves |
1/4 cup extra-virgin olive oil |
1 ounce grated parmesan (1/3 cup) |
Directions:
1. Make soup: Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
2. 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.
3. 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.
4. Make pistou while soup is simmering: 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.
5. Top servings with a spoonful of pistou, then stir.
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