Name: Summer Vegetable Soup with Basil Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 6-8
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 2 medium leeks, white and light green parts only, cleaned and sliced; 3 medium carrots, diced; 2 stalks celery, diced; 3 medium zucchini, diced; 2 medium potatoes, peeled and diced; 1 can (14 oz) white beans, drained and rinsed; 1 can (14 oz) diced tomatoes; 8 cups vegetable or chicken broth; 1 cup small pasta (like shells or ditalini); 1 bay leaf; Salt and freshly ground black pepper to taste; For the pistou: 3 cups fresh basil leaves; For the pistou: 4 cloves garlic, minced

Instructions

Prepare the vegetables

Heat olive oil in a large pot over medium heat. Add the onion, leeks, carrots, and celery. Sauté for about 10 minutes until the vegetables begin to soften, stirring occasionally.
Build the soup base

Add the zucchini, potatoes, bay leaf, diced tomatoes, and broth to the pot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until the vegetables are tender.
Add beans and pasta

Add the white beans and pasta to the soup. Continue simmering for another 10-12 minutes until the pasta is cooked al dente. Be careful not to overcook the pasta.
Make the pistou

While the soup is simmering, prepare the pistou. In a food processor, combine the basil leaves and garlic. Process until finely chopped. With the machine running, slowly drizzle in 4-5 tablespoons of olive oil until you have a smooth paste. Season with salt to taste.
Finish and serve

Remove the bay leaf from the soup. Ladle the hot soup into bowls and add a generous dollop of pistou to each serving. Stir the pistou into the soup just before eating to release all the aromatic flavors. Optionally, sprinkle with grated Parmesan cheese.

Summer Vegetable Soup with Basil Sauce

Ingredients

Instructions

Nutritional Information