Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 25

T his soup is based on the classic Provençal Soupe au Pistou. Bright summer vegetables combine in light soup garnished with a swirl of basil purée.

Serves 8 to 10

1 cup dried cannellini or Great Northern beans

2 bay leaves

6 cloves garlic, divided

Salt and black pepper

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

BASIL PURÉE

2 cloves garlic, smashed

2 tablespoons pine nuts or chopped walnuts

Salt

4 cups loosely packed basil leaves, washed

½ cup extra-virgin olive oil

½ cup grated Parmesan cheese

1. For soup: In medium saucepan, combine white 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 white beans, tomatoes and green beans; cook 10 minutes until vegetables are tender and soup is warmed through.

3. For basil 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 purée.

TIP

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