Mediterranean Vegetable Soup with Basil Sauce
- 2 cups basil leaves, packed
- ½ cup grated Parmesan cheese
- ¼ cup chopped walnuts
- 2 tablespoons tomato paste
- 3 cloves garlic, crushed
- 5 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- ¾ cup dried cannellini (white kidney) beans or 1 cup canned cannellini beans, drained
- ¼ cup extra virgin olive oil
- 1 pound ripe tomatoes, peeled, seeded, and chopped, or 1 (16-ounce) can Italian-style plum tomatoes
- 2½ quarts chicken or vegetable stock, homemade or low-sodium canned
- 2 carrots, peeled and sliced thin on the bias
- 2 medium leeks, trimmed, washed, cut into 2-inch julienne, and rewashed
- ¼ pound string beans, trimmed and cut into 1½-inch lengths
- 2 small zucchini, cut into small cubes
- ½ cup vermicelli, broken into small pieces
- 1 cup tender celery leaves (from the inner ribs), chopped
- 1/8 teaspoon saffron threads
- Produce
- Basil, packed leaves (2 cups)
- Carrots (2)
- Celery, tender (1 cup)
- Garlic (3 cloves)
- Leeks, medium (2)
- String beans (1/4 pound)
- Tomatoes, ripe (1 pound)
- Walnuts (1/4 cup)
- Zucchini, small (2)
- Canned Goods
- Chicken or vegetable stock, canned homemade or low-sodium (2 1/2 quarts)
- Tomato paste (2 tablespoons)
- Cooking & Baking
- Olive oil, extra virgin (9 tablespoons)
- Saffron threads (1/8 teaspoon)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Vermicelli (1/2 cup)
- Dairy
- Parmesan cheese, grated (1/2 cup)
- Other
- ¾ cup dried cannellini (white kidney) beans or 1 cup canned cannellini beans, drained
Preparation
Read recipe preparation on cookstr.com
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Published October 21, 2011 (1 year ago).
6 people saved this recipe.
