Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.
Ingredients
For the soup
- 1 ½ cups white beans, soaked for six hours in 6 cups water and drained
- 2 quarts water
- 1 large onion, chopped
- 4 large garlic cloves, minced or pressed
- A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
- Salt to taste
- 1 tablespoon extra virgin olive oil
- 2 leeks, white and light green part only, cleaned and sliced
- 1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
- 2 cups shredded savoy or green cabbage
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 medium-size zucchini, scrubbed and diced
- 2 medium-size turnips, peeled and diced
- ½ pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside
- ½ cup soup pasta, such as macaroni or small shells
- Freshly ground pepper
For the pistou
- 2 large garlic cloves, halved, green shoots removed
- Salt to taste
- 2 cups, tightly packed, fresh basil leaves
- ⅓ cup extra virgin olive oil
- ½ cup freshly grated Parmesan
- Freshly ground pepper
- ½ cup freshly grated Parmesan for sprinkling
- Nutritional Information
Nutritional analysis per serving (6 servings)
506 calories; 21 grams fat; 6 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 13 grams dietary fiber; 10 grams sugars; 25 grams protein; 16 milligrams cholesterol; 940 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves: Six to eight
Preparation
For the soup
- Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
- Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
- While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
- To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
- Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.
- Advance preparation: The soup can be made through step 2 up to two days ahead, and definitely benefits from being made a day ahead. Refrigerate overnight, then bring back to a simmer and proceed with the recipe. The blanched green beans will keep for two or three days in a covered bowl in the refrigerator. Martha Rose Shulman can be reached at martha-rose-shulman.com.
2 hours 30 minutes
Dining and Cooking