The Veggie Soup Ingredients & Preparation
- 1 cup dried cranberry beans
- 1 garlic clove
- 2 tablespoons olive oil
- 1 yellow onion
- 5 medium carrots with leafy tops
- 1 medium leek
- 1 small bulb fennel
- 1 celery rib
- 1-quart chicken stock
- 3 plum tomatoes, seeded and finely chopped
- 1 thyme sprig
- 1 bay leaf
- 4 ounces of green beans
- 1 medium zucchini, cut into 1/2-inch dice
- 1/4 cup dried ditalini pasta, cooked until just al dente
- Kosher salt and pepper to taste
Step 1: Preparation
The dried cranberry beans should be rehydrated, and the best way to do it is to soak them overnight and then drain them. However, a few hours before making the recipe could also work.
Slicing and Chopping
Lightly smash the garlic, but don’t peel it. Chop the onions finely and slice the carrots into quarter-inch-thick pieces. Half the leek and slice it crosswise into quarter-inch thick slices. Finely chop the fennel and the celery. Dice the zucchini to medium size (about ½ inch pieces) and cut the green beans into 1-inch segments. Also, chop the tomatoes finely and keep the seeds in. Put everything in different containers (ramekins and small plates also work) and head to the stove.
Step 2: Cooking
Place a medium saucepan over medium-high heat. Put in the beans and cover them with 4 cups of water – add the garlic and bring to a boil. Once boiling, reduce the heat, cover, and simmer for about 45 minutes or until the beans are tender. Add salt (start with a tablespoon), let the beans cool in the liquid, and discard the garlic once cooled.
While the beans are simmering, you can heat the olive oil in a larger pot. Once hot, add the onions and cook over medium heat until translucent. Add the carrots (but save 2 cups for the pistou), leeks, fennel, and celery, and cook for an additional 5-6 minutes or until everything is soft. Add the chicken stock, tomatoes, thyme, bay leaf, and 3 cups of water. Bring to a boil and reduce the heat once you see the bubbles. Cover with a lid partially and simmer until the veggies are tender (about 25-30 minutes).
The Pistou Ingredients & Preparation
- 1/2 cup extra-virgin olive oil
- 1/2 cup pumpkin seeds
- 2 garlic cloves, chopped
- Reserved 2 cups of carrot tops
- 1/2 cup packed parsley leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Kosher salt and pepper to taste
- Freshly squeezed lemon juice (optional)
In a small skillet over medium heat, heat the olive oil and add the seeds and garlic. Cook until everything is lightly browned, and transfer everything into a food processor. Once cooled a bit, add everything else and process until smooth.
Serve the soup with the pistou on top, and enjoy!