FALL PROVENCAL VEGETABLE SOUP WITH PESTO
Ingredients:
12 ounces fresh white beans (or use dry cannellini or Great Northern beans*)
2 tablespoons olive oil
4 large cloves garlic, peeled, germ removed, minced
Bouquet garni: thyme and bay leaves wrapped in leek greens
1 teaspoon sea salt
12 ounces butternut squash or pumpkin, peeled and cut into 1" cubes
6 cups water
1 tablespoon tomato paste
12 ounces green beans, trimmed and quartered
12 ounces zucchini, trimmed and cut into matchsticks
1 pound tomatoes, cored, peeled, seeded and chopped
Garnish:
Several whole basil leaves
1 recipe Light Basil Puree (recipe follows)
1 large tomato, cored, peeled, seeded and chopped
1 cup freshly grated Parmigiano-Reggiano cheese
Directions:
*Soak dry beans overnight in cool water to cover by 2". Drain the next day. Cover again with cool water to cover by one inch. Bring to a boil and cook for 10 minutes. Drain and reserve. (Fresh beans can be shelled, boiled for ten minutes just prior to preparing the soup.)
Stir the olive oil, garlic, bouquet garni and salt in a heavy 5 quart casserole. Cover and sweat the vegetables for 3-4 minutes. Uncover and add fresh or dry, soaked and drained beans as well as the squash pieces. Cover and steam the vegetables for 5 minutes.
Add cool water and stir in the tomato paste. Season to taste with salt. Cover and bring soup to a simmer, cook, lid ajar for 15 minutes. Add the green beans, zucchini and tomato pieces. Cover and return the soup to a simmer, then cook with lid ajar for 10 minutes or until the shell beans are tender. Remove the bouquet garni and reserve.
Serving: Pour soup into warm bowls. Float a basil leaf near the edge of the bowl and spoon in Basil Puree. Garnish each serving with fresh tomato pieces and coarse sea salt. Pass Basil Puree Sauce and Parmigiano Reggiano at the table to swirl into the soup.
LIGHT BASIL PUREE
Ingredients:
4 large cloves garlic, halved lengthwise and green germ removed
1/4 teaspoon kosher salt
4 cups loosely packed fresh basil leaves and flowers
1/2 cup olive oil
Directions:
Combine the garlic pieces, salt, and basil leaves in the workbowl of a food processor. Process until finely chopped. Slowly pour in the oil to make a rich sauce. Taste and add more salt as desired.
Cover tightly and reserve. This sauce can be refrigerated for up to a month or frozen. Return to room temperature before using.
Yield: 3/4 cup
