VEGETABLE SOUP WITH BASIL AND GARLIC SAUCE
Steps:
- Make soup:
- Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
- Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
- Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
- Make pistou while soup is simmering:
- Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
- Top servings with a spoonful of pistou, then stir.
VEGGIE SOUP WITH BASIL SAUCE
A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!
Provided by Emily Idlewild
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
- When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g
VEGETABLE SOUP WITH SWEET BASIL
The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
- In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
- Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
- Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
- Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
- Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.
VEGETABLE SOUP WITH BASIL AND GARLIC
Steps:
- Make soup:
- Bring water to a boil in a 5-quart pot and simmer leeks, onion, carrots, potatoes, squash, white beans (if using fresh), and bouquet garni 30 minutes, or until beans and squash are tender but remain intact. Add green beans, zucchini, and macaroni (and cooked white beans if using) and simmer 15 minutes, or until macaroni is tender but not falling apart.
- Make pistou while soup is cooking:
- Pound garlic, basil, salt, and pepper to taste with a large mortar and pestle, alternating between pounding and turning with a grinding motion, until mixture forms a paste. Work in enough Parmesan to make a very stiff paste, then add about one third of tomato, pounding and grinding into the paste. Gradually work in remaining cheese and tomato with a little olive oil until mixture is a barely fluid paste. Gradually work in 1 cup oil, or enough for pistou to become a sauce. (Pistou will not be an emulsion, so it should be thoroughly mixed each time it is dished out.)
- Serve soup with mortar of pistou on the side, to be added to taste by each person.
FRESH VEGETABLE BASIL SOUP
I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen.
Provided by Mary Hallen
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sometimes I add a hot pepper sauce for some bite.
- In a 5-qt pan over med heat, melt butter.
- Add onion, celery and carrot.
- Cook, stir occasionally, until veggies are soft but not brown (10 min).
- Add potato, tomatoes, stock, basil to pan.
- Bring to boil, then cover and simmer for 15 minutes.
- Add cauliflower and zucchini and simmer for about 10 minutes.
- Add peas and simmer for about 5 minutes or until all veggies are tender.
- Season with salt and pepper.
- Serve with cheese.
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