Provencal Vegetable Soup With Basil

Name: Provencal Vegetable Soup With Basil
Ingredients: 1 1/2 cups fresh shelling beans, such as cranberry or cannellini, from about 1 pound in the pod; 1 small onion, peeled and stuck with clove; 1 thyme sprig; 1 bay leaf; 1 large garlic clove, halved; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 2 tablespoons extra-virgin olive oil; 1 medium onion, diced, about 1 cup; Salt and pepper; 1/2 pound yellow-fleshed potato, peeled and diced, or use baby potatoes, skin on, halved or quartered; 1/4 pound romano beans, in 1-inch pieces; 1/4 pound yellow wax beans; 1/2 pound zucchini or summer squash, chopped, about 2 cups; 2 cups basil leaves; 4 small garlic cloves; 1/2 cup extra-virgin olive oil; 2 ounces grated Parmigiano, plus extra for serving; Salt and pepper

19 ingredients

22 steps

Ingredients

1 1/2 cups fresh shelling beans, such as cranberry or cannellini, from about 1 pound in the pod
1 small onion, peeled and stuck with clove
1 thyme sprig
1 bay leaf
1 large garlic clove, halved
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 medium onion, diced, about 1 cup
Salt and pepper
1/2 pound yellow-fleshed potato, peeled and diced, or use baby potatoes, skin on, halved or quartered
1/4 pound romano beans, in 1-inch pieces
1/4 pound yellow wax beans
1/2 pound zucchini or summer squash, chopped, about 2 cups
2 cups basil leaves
4 small garlic cloves
1/2 cup extra-virgin olive oil
2 ounces grated Parmigiano, plus extra for serving
Salt and pepper

Directions

1

Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat.
2

Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil.
3

Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes.
4

Leave beans to cool in their own broth.
5

(May be cooked several hours or up to 1 day in advance.)
6

Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat.
7

Add diced onion, season generously with salt and pepper and stir to coat.
8

Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
9

Add potato and 2 cups water to soup pot.
10

Cover and cook until potatoes are soft, about 10 minutes.
11

Add cooked shell beans and bean broth and bring to a simmer.
12

Taste and adjust seasoning.
13

Keep warm.
14

Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute.
15

Spread out to cool on a baking sheet.
16

Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste.
17

(Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.)
18

Stir in about 1/2 cup grated cheese and season with salt and pepper.
19

(Makes about 3/4 cup.)
20

To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes.
21

Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl.
22

Pass extra grated cheese at the table.