Check-in on GetGlue
19 of 45

 

Summer Minestrone with Pesto Purée

 

 

Serves 8 to 10


This soup is based on the classic Provencal Coupe au Pistou. Bright summer vegetables combine in light soup, garnished with a swirl of basil pesto purée.


Ingredients

1 cup dried cannellini or Great Northern beans

2 bay leaves

6 cloves garlic, divided

2 tablespoons olive oil

4 cups reduced-sodium chicken broth

3 leeks, white parts thinly sliced and washed

3 carrots, sliced

2 medium boiling potatoes, such as Yukon Gold, unpeeled and diced

2 small zucchini, diced

2 large ripe tomatoes, chopped

2 cups green beans, trimmed and cut into 1-inch lengths

Salt, to taste


Basil Pesto Purée:

2 cloves garlic, smashed

2 tablespoons pine nuts or chopped walnuts

Salt and pepper, to taste

4 cups loosely packed basil leaves, washed

½ cup extra-virgin olive oil

½ cup grated Parmesan cheese


Directions

1. For soup: In medium saucepan, combine cannellini beans, bay leaves, 2 crushed garlic cloves, and 8 cups water. Bring to a simmer; let cook, partially covered, for 50 minutes until beans are tender. Strain; reserving broth and beans separately. Combine bean broth and chicken broth; add water to equal 10 cups.


2. Warm oil in large saucepan or soup pot over medium heat. Add leeks, carrots, potatoes, and remaining 4 cloves garlic, chopped. Cook 15 minutes, stirring often. Add reserved broth and water; bring to a simmer. Cook 30 minutes, stirring occasionally. Add zucchini; cook 20 minutes, stirring occasionally. Add cannellini beans, tomatoes, and green beans; cook 10 minutes until vegetables are tender and soup is warmed through.


3. For basil pesto purée: In blender or food processor, purée garlic, nuts, and a sprinkle of salt until finely chopped. Add basil and oil; blend until smooth. Add cheese and blend until combined. Taste and add salt if needed.


4. Serve warm soup garnished with a dollop of basil pesto puree. Season to taste with salt and pepper.


Tip

You'll have leftover basil pesto purée. Refrigerate, tightly covered, and use as a pasta sauce.


Recipe from "Debbie Macomber's Cedar Cove Cookbook."

August 2014
Next month >>
1
2
08:00 PM
11:00 PM
3
4
5
6
7
8
9
08:00 PM
11:00 PM
10
11
12
13
14
15
16
08:00 PM
11:00 PM
17
18
19
20
21
22
23
08:00 PM
11:00 PM
24
25
26
27
28
29
30
08:00 PM
11:00 PM
31
September 2014
<< Previous month
1
2
3
4
5
6
08:00 PM
11:00 PM
7
8
9
10
11
12
13
08:00 PM
11:00 PM
14
15
16
17
18
19
20
08:00 PM
11:00 PM
21
22
23
24
25
26
27
08:00 PM
11:00 PM
28
29
30
copyright © 2014 Crown Media, all rights reserved.