Recipe by Bec
This soup takes advantage of summer vegetables bursting with flavor. If you find fresh small cannellini or other fresh beans, be sure to use them.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 large leek, split and thinly sliced
- 1 celery, thinly sliced
- 1 garlic clove, finely chopped
- 6 cups water
- 1 medium potato, diced
- 1 parsnip, finely diced
- 1 small kohlrabi or 1 small turnip, diced
- 5 1⁄2 ounces fresh peas (or frozen)
- 2 small zucchini, cut into fourths lengthwise and sliced
- 14 ounces small cannellini beans, drained and rinsed
- 3 1⁄2 ounces spinach leaves, cut into thin ribbons
- salt and pepper
- 1 large garlic clove, very finely chopped
- 1⁄2 cup fresh basil leaf
- 1 cup freshly grated parmesan cheese
- 4 tablespoons extra virgin olive oil
Directions See How It's Made
- Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
- Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
- Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
- Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
- Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
- Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
- Ladle into bowls and serve the remaining pesto separately.