Beans and Vegetable Soup with Pesto

Beans and Vegetable Soup with Pesto // FoodNouveau.com

Serves 8-10

For the pesto
4 cups [1 L] packed basil
1 cup [250 ml] grated parmesan
¼ cup [60 ml] extra-virgin olive oil
1 tsp [5 ml] kosher salt
2 cloves garlic, chopped
2 tbsp [30 ml] pine nuts

For the soup
¼ cup [60 ml] extra-virgin olive oil
1 oz [30 g] pancetta, minced
5 cloves garlic, finely chopped
3 medium carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 yellow onion, finely chopped
1 medium zucchini, chopped
¼ head Savoy cabbage, cored and thinly shredded
8 cups [2 L] chicken stock
7 whole, peeled canned tomatoes, chopped
1/3 cup [80 ml] dried short pasta
1 15oz [443 ml] can cannelini beans
Kosher salt and freshly ground black pepper, to taste

Make the pesto: Process basil, parmesan, oil, salt, garlic, and pine nuts in a food processor until finely ground. Season with salt and pepper, and set aside.

Heat oil in a large saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes. Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 7-10 minutes. Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes. Add stock and tomatoes, and bring to a boil. Add pasta and cook until al dente. Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pesto dolloped on top and grated parmesan cheese, if desired.

To make this recipe vegetarian: omit the pancetta and substitute vegetable stock for the chicken stock.

Recipe Credit: Saveur Magazine

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Posted by Marie Asselin on • Category: Soups0 Comments

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