|
1 |
leek, discard dark green bottom, wash and dice small |
1 |
small Spanish onion, cut into dice |
1 |
medium potato, peeled, cut into small dice |
1 |
medium carrot, cut into small dice |
1 |
medium gold zucchini, cut into small dice |
1 |
medium green zucchini, cut into small dice |
1 C. |
carnival squash, cut into small dice |
2 C. |
diced ripe red tomato |
2 qts. |
chicken or vegetable broth |
1/4 lb. |
French green beans, cut into same size pieces as other vegetable |
1/2c. |
miniature pasta, cooked al dente |
1 c. |
dried white beans, soaked over night |
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salt and pepper |
In a 2 quart stainless steel pot, cook white beans in water, 30-40 minutes. When beans are soft, drain and set aside. Reserve 1 cup of bean liquid for soup. In a separate 4 quart stainless steel pot, heat 1 tablespoon on olive oil. Add leek, onion and carrot. Sweat the vegetables for 5 minutes. Add broth and bring to a boil. Add green beans then reduce heat and simmer until carrots and green beans are cooked through. Add squash and zucchinis and continue to simmer soup. Add pasta and white beans. Let soup continue to simmer. Lightly season soup with salt and pepper. Be careful with the salt because the pistou will add more salt from the parmesan cheese.
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1 |
clove garlic, peeled and chopped |
40 |
leaves fresh basil |
2 oz. |
pistachios |
3 oz. |
freshly grated parmesan cheese |
4 T. |
extra virgin olive oil |
In a food processor, place garlic, olive oil, pistachios and basil leaves. Turn on processor and puree until the garlic and basil are thoroughly combined, 2-3 minutes. Turn out pistou in a bowl and fold in parmesan cheese.
To Serve:
Ladle soup into bowls and stir a spoonful of pistou into each bowl. Serve with crusty bread, crostini or grilled flatbread.
Enjoy with a glass of Cakebread Cellars Chardonnay Reserve,
Carneros, Napa Valley
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