Spring Vegetable Soup
Would it be boasting if I were to say this is the best soup in the universe? Ha! Yes,…
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | extra virgin olive oil |
| 1 | leek, white and light green parts, sliced thinly |
| 1 | shallot, diced |
| 1 | carrot, diced |
| kosher salt | |
| freshly ground pepper | |
| 1 teaspoon | tomato paste |
| 2 cloves | garlic, minced |
| handful of fresh parsley, chopped | |
| 10 cups | chicken or vegetable stock (i used chicken) |
| 1 cup | white cannellini beans |
| 2 | tomatoes, chopped into small wedges |
| 1 cup | zucchini, diced |
| 8 | asparagus spears, cut into 1.5 inch pieces on the diagonal |
| 1 cup | frozen peas |
| 1 cup | sliced mushrooms |
| 1.5 cups | small pasta (ziti, fusilli, orecchiette,ruote) |
| HOMEMADE BASIL PESTO: | |
| 1 cup | torn basil leaves |
| 1/4 cup | parmesan or Romano cheese |
| 1/4 cup | extra virgin olive oil |
| 2 | garlic cloves, minced |
| 2 tablespoons | walnuts or pine nuts |
| salt and pepper to taste | |
Directions:
In a large pot, heat the olive oil on medium high heat. Add leek, shallot, carrot, salt and pepper and stir frequently until softened - 5-7 minutes.
Add tomato paste and garlic, stirring for one minute until paste is well mixed with other ingredients.
Add the stock, beans, salt and pepper and bring to a boil. Once boiling, add pasta, turn down heat to medium high and cook for 10 minutes, keeping it at a low boil.
Add the tomatoes, zucchini, asparagus, peas and mushrooms. Cook until tender - approximately 7 minutes.
Stir in the pesto, stirring well for 2 minutes. Serve immediately.
BASIL PESTO
Combine basil and pine nuts in food processor, pulsing a few times to mix well.
Add garlic and cheese, pulsing a few more times. Slowly drizzle the olive oil in while continuing to pulse until it forms the proper consistency. Salt and pepper to taste.
Source: simplyfreshdinners.com
