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Vegetable Soup with Basil and Garlic Sauce

Vegetable Soup with Basil and Garlic Sauce
Photo by Romulo Yanes

Ingredients

  • 5 ounces baby spinach
  • 1 small fennel bulb (sometimes called anise)
  • 1 medium onion
  • 1 15- to 19-oz can cannellini or other white beans
  • ¼ pound sliced pancetta, chopped
  • 1 ounce grated parmesan
  • 1 2-inch piece of Parmigiano-Reggiano
  • + 16 more ingredients
    • ½ teaspoon kosher salt
    • 9 cups water
    • 1 teaspoon extra-virgin olive oil
    • 3 large garlic cloves
    • 3 medium carrots
    • 2 small yellow summer squash or zucchini
    • 1 medium turnip
    • 1 bay leaf (not California)
    • 1 medium boiling potato
    • 1 10-oz package frozen baby lima beans
    • ¼ cup extra-virgin olive oil
    • 1 ½ cups fresh basil leaves
    • ¼ small cabbage
    • ½ pound haricots verts or other thin green beans
    • 1 ½ teaspoons salt
    • 2 fresh thyme

Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces. Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, t...

View full recipe at Epicurious

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