Hearty minestrone soup is perfect meal-in-one that serves six
A true meal-in-one, this soup so favoured by Italian cooks contains a variety of vegetables, two kinds of beans and pasta.
Adjust the fresh ingredients to the season and availability, says the trio of cookbook authors who wrote The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas & Lentils (Douglas & McIntyre, $24.95).
Gardener Dan Jason, who owns Salt Spring Seeds in British Columbia, and food writers Hilary Malone and Alison Malone Eathorne, are right up to date with their book. Its 50 vegetarian recipes usually call for home-cooking the dried legumes, but canned ones come in handy.
MINESTRONE SOUP WITH BASIL PISTOU
Serves: 6
2 tbsp. (30 mL) olive oil 1 onion, diced 1 leek, white part only, diced 2 carrots, peeled, diced 2 stalks celery, diced 4 cloves garlic, minced ½ tsp (2.5 mL) crushed red pepper flakes ¼ cup (60 mL) white wine 2 tbsp. (30 mL) tomato paste 1 can (28 oz./794 mL) crushed tomatoes 3 sprigs oregano or ¼ tsp (1 mL) dried 2 bay leaves Strip of Parmigiano-Reggiano rind (about 60 g) 6 cups (1.5 L) water 2 large potatoes, peeled, in ½-inch (1.3 cm) chunks 1½ cups (375 mL) cooked can- nellini beans 1½ cups (375 mL) cooked kidney beans 1 cup (250 mL) dry small shell pasta 1/3 cup (80 mL) of peas 1 small zucchini, diced Salt and freshly ground pepper Basil pistou 2 cloves garlic 1 cup (250 mL) fresh basil leaves ½ cup (125 mL) olive oil 2 tbsp. (30 mL) freshly grated Parmesan cheese 1 tsp (5 mL) grated lemon zest (peel) Salt
1. Heat oil in a large, heavy pot over medium heat. Cook onion, leek, carrots, celery, garlic and red pepper flakes, stirring, until onion is translucent and carrots tender, about 10 minutes. Add wine and simmer until liquid is reduced by half, about 1 minute. Stir in tomato paste so it coats the vegetables and cook until slightly darkened, about three minutes.
Add tomatoes, herbs, cheese rind, water, potatoes and two kinds of beans, bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Add pasta, peas and zucchini, and cook until pasta is tender, about five minutes. Discard cheese rind, oregano stems and bay leaves.
Basil pistou: In a food processor, pulse together the garlic, basil and oil until finely chopped. Transfer to a small bowl and stir in cheese and lemon zest. Season to taste with salt.
Serve soup in heated bowls with a drizzle of pistou on each serving.