Summer's Bounty Soup With Pasta Recipe #323284
A great soup to use up vegetables from the garden or from Farmer's Market. Recipe souce: local newspaper which was adapted from Vegetable Soups from Deborah Madison's Kitchen.
by ellie_
1 hour | 15 min prep
10 cups
- 3 tablespoons olive oil
- 3 leeks, white and light green parts, rinsed and chopped
- 1 pinch saffron thread
- 3 carrots, diced
- 3 potatoes, chopped
- 3 turnips, peeled and diced
- 3 zucchini, sliced into 1/2 inch rounds (or other summer squash)
- 3/4 lb green beans, trimmed and cut into 1-inch lengths
- 2 tomatoes, peeled, seeded and diced
- 2 garlic cloves, minced
- salt
- pepper
- 2 quarts vegetable broth
- 1 cup pasta
For the Pesto
- 3 cups basil leaves, stemmed
- 1 garlic clove, peeled
- 3 tablespoons pine nuts
- 1/2 cup parmigiano-reggiano cheese, grated
- 2 tablespoons parmigiano-reggiano cheese, grated
- 1/2 cup olive oil
- In a large soup pot over medium heat, add the oil.
- Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
- Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. Cook for 5 more minutes.
- Stir in broth/stock and bring to a boil. Lower the heat to a simmer and cook for 30 more minutes.
- While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
- Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. Add cheeses and process until combined.
- Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.
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5 stars