SUMMER MINESTRONE WITH FRESH BASIL
You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it's pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.
Provided by Martha Rose Shulman
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
- While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
- Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
- Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 547 milligrams, Sugar 6 grams
PESTO VEGETABLE SOUP (CROCK POT)
WOW! Saw this recipe and had to adopt and post. I grow tons of basil and freeze my pesto (Thanks to Zaar directions) I tried this and really enjoyed it as did the family. This is a great recipe for summer harvest or anytime of year. I added in some veggies as DH and I love to eat fresh vegetables and he likes substantial soups.(these additions are in parenthesis) I hope you enjoy. Adopted from Mr. Food- a hometown celebrity chef
Provided by Chef1MOM-Connie
Categories Vegetable
Time 6h40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
- Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
- Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
- note: cooked chicken can be added as well in the last 30 minutes as well.
Nutrition Facts : Calories 167.5, Fat 1.3, SaturatedFat 0.3, Sodium 379.8, Carbohydrate 30.6, Fiber 10.5, Sugar 9, Protein 10.2
SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)
The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.
Provided by Tejal Rao
Categories soups and stews, main course
Time 45m
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
- Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
- Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
- Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams
PISTOU (SUMMER VEGETABLE SOUP)
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Over medium-low heat, gently saute the leek and onion until they are translucent and just beginning to brown. Add the diced carrots, diced potatoes, chopped tomato and cranberry beans. Add the sage and 8 cups water. Bring to a boil, cover, lower the heat, and simmer for 40 minutes or longer, until the vegetables are soft.
- Twenty minutes before serving, add the string beans, zucchini and linguine. Add more water if necessary, stir to mix the ingredients, and continue cooking.
- While the soup finishes, make the pistou sauce. Place the garlic, basil and Parmesan in the container of a food processor or blender. Process or blend until the mixture is grainy. Continue processing, and add the oil, slowly but steadily, until the mixture is smooth. Mince the tomato pulp very finely, and drain in a fine- mesh sieve. Mix together with the rest of the sauce.
- When ready to serve, add a ladleful of hot soup to the sauce, mix well and combine the sauce and the rest of the soup. Serve immediately.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 327 milligrams, Sugar 5 grams
SUMMER MINESTRONE WITH PESTO
Categories Soup/Stew Bean Cheese Tomato Vegetable Appetizer Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.
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