WEEK 49
Your Best Minestrone/Soupe au Pistou
Farmers markets are starting to come alive, and there's no better way to highlight all of the fresh young vegetables than with a light, brothy soup. Love your grandmother's minestrone? Or did you discover a great pistou during your travels in Provence and emulate it at home? Now's the time to show us what you've got in the veggie soup department!
24 entries
About the
Contests
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Contest Slideshow
Your Best Minestrone/Soupe au Pistou
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This soup requires a fair amount of prep, but it's worth it.
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It's a veritable rainbow of vegetables!
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Amanda gets ready to chop some kale. (WinnieAb is very good at adding that extra dose of something healthy to her recipes.)
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Of course, we love that she starts this one with bacon!
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In go leeks and chopped onion.
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Along with a generous dose of garlic.
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Now the carrots, zucchini, celery and potatoes join the party!
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WinnieAb gives a choice of basil or parsley for the pesto -- we went with parsley.
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Amanda picks the pine nuts out of the gorgeous pile of pesto ingredients in the previous slide when she realizes they need to be toasted.
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Meanwhile, chicken stock, chickpeas and San Marzano tomatoes go into the pot to be simmered with the rest of the veggies and the bacon.
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Toasted pine nuts!
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This hand-chopped pesto ends up being beautifully rustic.
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After the veggies have softened, the kale goes in, along with the tortellini.
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Cook the soup just until the tortellini is tender, and then serve right away so it doesn't get soggy!
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Contest Slideshow
Your Best Minestrone/Soupe au Pistou
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Green beans, garlic, zucchini, rosemary, thyme, oregano, parmesan rind, tubetti, red wine, napa cabbage, onion, tomato, bay leaf, peppercorns, white beans and chickpeas. Phew!
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Minestrone is all about the prep -- once you're done chopping then it's just a matter of stirring a pot.
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That's some healthy looking thyme, no?
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Merrill mashes the garlic.
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Tubetti, cannellini and chickpeas.
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Freshly chopped herbs make us swoon.
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Onion doing its job: infusing the oil.
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Yay -- our turn in the pot!
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Merrill looking very adorable. Note the cute green shoes -- Amanda covets a pair.
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Yes, we "mise."
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We like that you add the herbs midway through the cooking so their aromas stay fresher.
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The parmesan infuses the broth with cheesiness (in a good way!).
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Toward the end of cooking, you add a lot of pepper. We went with a scant teaspoon.
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In goes the napa cabbage (an underappreciated vegetable).
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Followed by tubetti -- you can use any small pasta shape.
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Finishing touch: red wine!
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All Entries
-
Sardo the Sailorman's Favorite Minestra
added by pierino
almost 3 years ago -
Pistou Bruschetta
added by whatsjohneating
almost 3 years ago -
Minestra of Spring Greens and Herbs with...
added by Amber Olson
almost 3 years ago -
Very Veggie Soup
added by mariaraynal
over 3 years ago -
Hearty Minestrone with Crispy Pancetta...
added by mariaraynal
almost 3 years ago -
Hearty Sausage, Eggplant, and Bean Soup
added by jenmmcd
almost 3 years ago -
Succotash Minestrone with Mustard Green...
added by thirschfeld
almost 3 years ago -
Shades of Green Soupe au Pistou de Lovage
added by SallyCan
almost 3 years ago -
Harvest Minestrone with Herb Lemon Pesto
added by melissav
almost 3 years ago -
Spring Minestrone with Mint and Basil Pistou...
added by kcpoindexter
almost 3 years ago -
Soupe aux Pistou aux Olives
added by fiveandspice
almost 3 years ago -
Soup au Pistou
added by Oui, Chef
almost 3 years ago
