Autumn Vegetable Soup With Hazelnut Pesto Recipe
Ingredients
| 3 ounces Parmesan cheese, about 1 cup | ||
| Garlic | 5 Clove (5gm) (FOR PESTO:) | |
| Hazelnuts | 3/4 Cup (16 tbs) (FOR PESTO:) | |
| 1 bunch fresh flat-leaf parsley | ||
| Extra virgin olive oil | 3/4 Cup (16 tbs) (FOR PESTO:) | |
| Ground pepper | 1 To taste (FOR PESTO:) | |
| Extra virgin olive oil, as needed | ||
| Onions | 3 , finely chopped (FOR SOUP:) | |
| Garlic | 4 Clove (5gm), minced (FOR SOUP:) | |
| Bay leaves | 3 (FOR SOUP:) | |
| Thyme | 2 Teaspoon (FOR SOUP:) | |
| Chicken stock | 3 Quart (FOR SOUP:) | |
| Great northern beans | 2 1/4 Cup (16 tbs), soaked (FOR SOUP:) | |
| 4 carrots, peeled and diced | ||
| 1 red bell pepper, seeded and chopped | ||
| 3 green bell peppers, seeded and chopped | ||
| 2 large tomatoes, peeled, seeded, and chopped | ||
| 4 turnips, peeled and diced | ||
| Winter squash | 1 Small, peeled (FOR SOUP:) | |
| 2 yelloiv zucchini, diced | ||
| Green zucchini | 2 Small, diced (FOR SOUP:) | |
| Mushrooms | 1/4 pound, sliced (FOR SOUP:) | |
| 1/4 head green cabbage, shredded | ||
Directions
MAKING
1. Cut cheese as chunks of ½ inch each. Pass cheese, few pieces at a time, though a food processor with steel blade, adding hazelnuts and garlic cloves in between and process to finely ground cheese. Add olive while processing to form a smooth paste. Season pesto with pepper.
2. Take a enameled cast iron large Dutch oven, place on medium heat, add olive oil sufficient to cover the bottom of the pan. Sauté, stirring continuously, onions, garlic, thyme and bay leaves, for about 5 minutes to allow onions to become translucent.
3. Add chicken stock, bean with soaking liquid and carrots. Allow the mixture to come to boil, lower the heat to minimum and keep simmering to allow beans to become soft.
4. Add tomatoes, bell peppers, winter squash and turnips and simmer till squash becomes tender. Stir in mushrooms and green and yellow zucchini and continue to simmer for few more minutes. Add cabbage and cook to wilt cabbage.
SERVING
5. Remove the bay leaves, pour into soup bowls in equal amounts and add 1 tsp pesto on to the top. Serve immediately.
1. Cut cheese as chunks of ½ inch each. Pass cheese, few pieces at a time, though a food processor with steel blade, adding hazelnuts and garlic cloves in between and process to finely ground cheese. Add olive while processing to form a smooth paste. Season pesto with pepper.
2. Take a enameled cast iron large Dutch oven, place on medium heat, add olive oil sufficient to cover the bottom of the pan. Sauté, stirring continuously, onions, garlic, thyme and bay leaves, for about 5 minutes to allow onions to become translucent.
3. Add chicken stock, bean with soaking liquid and carrots. Allow the mixture to come to boil, lower the heat to minimum and keep simmering to allow beans to become soft.
4. Add tomatoes, bell peppers, winter squash and turnips and simmer till squash becomes tender. Stir in mushrooms and green and yellow zucchini and continue to simmer for few more minutes. Add cabbage and cook to wilt cabbage.
SERVING
5. Remove the bay leaves, pour into soup bowls in equal amounts and add 1 tsp pesto on to the top. Serve immediately.
Chef
