Genoese Vegetable Soup
SERVES
- 200 g/7oz spinach leaves
- 225 g/8 oz plum tomatoes
- 2 onions, sliced
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 115 g/4 oz frozen peas
- 115 g/4 oz green beans, cut
into 1-inch/2.5-cm
lengths
- 2 courgettes, diced
- 3 garlic cloves, sliced
- 4 tbsp olive oil
- 2 litres/48 fl oz vegetable or
chicken stock
- salt and pepper
- 140 g/5 oz dried soup pasta
- freshly grated Parmesan
cheese, to serve
- pesto sauce
- 2 garlic cloves
- 25 g/1 oz pine nuts
- 115 g/4 oz fresh basil leaves
salt
- 55 g/2 oz freshly grated
Parmesan cheese
- 125 ml/4 fl oz olive oil
1. Remove any coarse stalks from the spinach
and shred. Peel the tomatoes by cutting a
cross in the bottom of each and placing in
a heatproof bowl. Cover with boiling water
and let stand for 35-45 seconds. Drain and
plunge into cold water, then peel. Deseed
and dice the tomatoes, then place in a large,
heavy-based saucepan together with the
onions, carrots, celery, potatoes, peas, beans,
courgettes and garlic. Pour in the olive oil and
stock and bring to the boil over medium-low
heat. Reduce the heat and simmer gently for
about 1 1/2 hours.
2. Meanwhile, make the pesto. Put the garlic,
pine nuts, basil and a pinch of salt into a
mortar and pound to a paste with a pestle.
Transfer the mixture to a bowl and gradually
work in the Parmesan cheese, using a wooden
spoon, followed by the olive oil, to make a thick,
creamy sauce. Taste and adjust the seasoning
if necessary. Cover with plastic wrap and chill
in the refrigerator until required.
3. Season the soup and add the pasta. Cook
for a further 8-10 minutes or until the pasta
is tender but still firm to the bite. Stir in half
the pesto, remove the pan from the heat and
let stand for 4 minutes. Taste and add more
salt, pepper and pesto if necessary. Ladle into
warmed bowls and serve at once. Hand round
the freshly grated Parmesan cheese separately.
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