Spring Soup au Pistou This is adapted from a Williams-Sonoma cookbook. I love the light broth scented spring vegetables and bright pesto.
| YOU WILL NEED: - 1.5 qts chicken broth - I like Imagine Organic
- 1 cup dried cannellini beans, soaked overnite
- small bunch/handful broccoli rabe, fresh spinach or comparable greens
- 1/2 pound haricots verts or green beans
- 2 stalks celery
- 1-2 zucchini
- fresh basil
- 3 oz. small pasta: orzo or orecchiette
METHOD: Drain beans into a soup pot. Add: Bring to a boil and simmer for 30 minutes. Meanwhile, chop: - 1 onion
- 2 stalks celery
- 1/2 pound haricots verts or green beans, into 1" pieces
- zucchini, halved and sliced
Add vegetables to broth and simmer another 30 minutes, uncovered. Add pasta and broccoli rabe to broth and cook until tender, 6-10 minutes (depends on variety you choose). If you choose a lighter green (such as spinach, add to the soup when the pasta is about 2 minutes from done).
Make pistou. In a food processor combine: - 1 ounce fresh basil
- 2 cloves garlic
- 1/2 cup grated Parmesan
Add 3 T olive oil and process to combine. Stir about 2 T of the pistou into the soup. Add salt and fresh ground pepper to taste. To serve, ladle soup into serving bowls and add a add a spoonful of pistou on top. |
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