Chilean Pistou With Cilantro Pesto

Recipe by alvinakatz
READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PESTO.
  • In food processor, pulse cilantro, garlic, and parmesan until chopped, but not pureed.
  • Slowly pour in oil as machine is running, until well blended and smooth.
  • SOUP.
  • Prepare vegetables: Leeks, remove roots and all but 3" of the green. Cut lengthwise, then chop into 1/2" pieces and clean well. Soak in vinegar for 20 minutes, then rinse. Cut carrots, zucchini, and potatoes into 1/2 inch pieces. Tomatoes, seed and cut into 1/2" pieces. Green beans, trim and cut in half. Garlic, peel and crush.
  • Put broth,leeks, carrots, potatoes, tomatoes, thyme, beans and crushed garlic into a large pot. Boil and reduce heat to medium low. Simmer for 30 minutes.
  • Increase heat and add the pasta, zucchini, green beans and basil. Bring to just boiling then reduce heat to simmer for until pasta is tender, about 15 minutes.
  • Add corn (if using peeled fava beans add them now too) and cook another 2-3 minutes.
  • Serve, topping each bowl with pesto and grated parmesan.
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