This recipe was adapted from one in the Cooks Illustrated magazine.
A couple substituted ingredients make it even healthier than it already is with the chock full of fresh vegetables. The pistou adds another layer of flavor, though the soup is clean and delicious by itself.
If you want a gluten free version, leave out the pasta or add in already cooked brown rice.
SERVES 6
INGREDIENTS
For the Pistou
- 3/4 cup fresh basil leaves
- 1 oz Parmesan cheese, grated (1/2 cup)
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, minced
For the Soup
- 1T ghee or coconut oil
- 1 leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly
- 1 celery rib, cut into 1/2-inch pieces
- 1 carrot, peeled and sliced 1/4 inch thick
- Salt and pepper
- 2 garlic cloves, minced
- 3 cups vegetable or chicken broth
- 3 cups water
- 1/2 cup orecchiette or other short pasta (optional)
- 8 oz green beans, trimmed and cut into 1/2-inch lengths
- 1 (15-ounce) can cannellini or navy beans
- 1 small zucchini, halved lengthwise, seeded, and cut into 1/4-inch pieces
- 1 large tomato, cored, seeded, and cut into 1/4-inch pieces
INSTRUCTIONS
- FOR THE PISTOU: Process all ingredients in food processor until smooth, scraping down sides of bowl as needed, about 15 seconds. (Pistou can be refrigerated for up to 4 hours.)
- FOR THE SOUP: Heat ghee or oil in large Dutch oven or soup pot over medium heat until shimmering. Add leek, celery, carrot, and 1/2 teaspoon salt and cook until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer.
- Stir in pasta and simmer until slightly softened, about 5 minutes. Stir in green beans and simmer until bright green but still crunchy, 3 to 5 minutes. Stir in cannellini beans and their liquid, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper to taste. Serve, topping individual portions with generous tablespoon pistou.
