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PITTSBURGH (KDKA) — Rania Harris is starting off February with a soup recipe to help us warm up on these cold winter days.
Mediterranean Vegetable Soup
(Photo Credit: KDKA)
Pistou:
½ cup fresh basil leaves½ cup grated Parmesan cheese1/3 cup Greek olive oil1 garlic clove – minced
Soup:
2 tablespoons Greek olive oil1 leak, white and light green parts only, have lengthwise, sliced ½-inch thick, and wash thoroughly to remove all grit and sand1 celery rib, cut into ½ inch pieces1 carrot peeled and sliced ¼ inch thickSea salt and freshly ground black pepper to taste2 large cloves garlic – minced6 cups good quality, vegetable broth, homemade is preferable½ cup orecchiette8 ounces green beans, trimmed and cut into ½ inch lengths1 – 15 ounce can cannellini beans – drained and rinsed and drained again1 small zucchini, lengthwise, seeded, and cut into ¼ inch piecesOne large tomato, cored, seeded, and chopped
For the Pistou:
Process all of the ingredients in a food processor until smooth, about 15 seconds
Refrigerate for up to 4 hours
For the soup:
Heat the oil in a large stockpot over medium heat. Add the leak, celery, carrot, and salt to taste and cook until vegetables are softened. Stir in the garlic and cook for about 30 seconds longer. Stir in the broth and bring to a simmer.
Stir in the pasta and simmer slightly softened about 5 minutes. Stir in the green beans and simmer until they turn bright green, but are still a bit crunchy, about 3 minutes. Stir in the cannellini beans, zucchini, and tomato and simmer until the pasta and vegetables are tender, about three additional minutes. Season with salt and pepper to taste. Serve topping individual portions with Pistou. Serves: 6
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