Vegetable Soup With Pesto
- Number of Servings: 6
Ingredients
For soup1 small fennel bulb (sometimes called anise)1/4 pound sliced pancetta, chopped1 teaspoon extra-virgin olive oil1 medium onion, chopped1 medium turnip, peeled and cut into 1/2-inch pieces3 medium carrots, peeled and cut into 1/2-inch pieces1/4 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 pieces1 medium boiling potato, peeled and cut into 1/2-inch pieces2 sprigs fresh thyme1 bay leaf (not California)1 1/2 teaspoons salt9 cups water1 (10-ounce) package frozen baby lima beans1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed5 ounces baby spinach (5 cups)For pistou3 large garlic cloves1/2 teaspoon kosher salt1 1/2 cups fresh basil leaves1/4 cup extra-virgin olive oil1 ounce grated parmesan (1/3 cup)
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.
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.
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.
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.
Top servings with a spoonful of pistou, then stir.
Number of Servings: 6
Recipe submitted by SparkPeople user TIRAMISUEMUSIC.
Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
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.
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.
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.
Top servings with a spoonful of pistou, then stir.
Number of Servings: 6
Recipe submitted by SparkPeople user TIRAMISUEMUSIC.
Nutritional Info Amount Per Serving
- Calories: 394.0
- Total Fat: 19.8 g
- Cholesterol: 21.0 mg
- Sodium: 850.7 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 13.2 g
- Protein: 16.7 g
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