Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 medium onion, cut in chunks; 8 plump garlic cloves, peeled; 1/3 cup or so fresh basil leaves (packed to measure), preferably small-leaf Genovese basil; 1/4 cup fresh Italian parsley leaves; 1/2 cup extra-virgin olive oil; 1/4 ounce dried porcini (about 1/4 cup loosely packed pieces), soaked in 1/2 cup warm water; 1 1/2 cups finely chopped celery; 2 cups finely chopped carrots; 2 cups chopped fresh ripe tomato; 3 cups peeled and diced red potatoes (about 1 1/2 pounds); 6 cups cold water; 2 tablespoons kosher salt; 1 or 2 pieces (card-sized) outer rind of pecorino, Grana Padano, or Parmigiano-Reggiano (optional); 1 small head curly chicory (frisee), leaves washed and cut into bite-sized pieces (about 4 cups); 5 ounces spinach, leaves trimmed and rinsed (about 4 cups, loosely packed); 2 cups green peas, preferably fresh (from 2 pounds peas in the pod) or frozen peas; Freshly grated Grana Padano or Parmigiano-Reggiano for serving; Extra-virgin olive oil, best-quality, for serving; A food processor; a heavy-bottomed soup- or stockpot, 8-quart capacity or larger, with a cover

19 ingredients

24 steps

Ingredients

1 medium onion, cut in chunks
8 plump garlic cloves, peeled
1/3 cup or so fresh basil leaves (packed to measure), preferably small-leaf Genovese basil
1/4 cup fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
1/4 ounce dried porcini (about 1/4 cup loosely packed pieces), soaked in 1/2 cup warm water
1 1/2 cups finely chopped celery
2 cups finely chopped carrots
2 cups chopped fresh ripe tomato
3 cups peeled and diced red potatoes (about 1 1/2 pounds)
6 cups cold water
2 tablespoons kosher salt
1 or 2 pieces (card-sized) outer rind of pecorino, Grana Padano, or Parmigiano-Reggiano (optional)
1 small head curly chicory (frisee), leaves washed and cut into bite-sized pieces (about 4 cups)
5 ounces spinach, leaves trimmed and rinsed (about 4 cups, loosely packed)
2 cups green peas, preferably fresh (from 2 pounds peas in the pod) or frozen peas
Freshly grated Grana Padano or Parmigiano-Reggiano for serving
Extra-virgin olive oil, best-quality, for serving
A food processor; a heavy-bottomed soup- or stockpot, 8-quart capacity or larger, with a cover

Directions

1

Put the onion chunks, garlic cloves, basil, parsley, and 1/4 cup of olive oil in the food-processor bowl, and chop to a chunky-textured pestata.
2

Pour the remaining 1/4 cup olive oil into the soup pot, and set over medium-high heat.
3

Scrape in the pestata, and cook, stirring often, as it sizzles and dries, about 5 minutes.
4

Meanwhile, lift the rehydrated porcini from the soaking liquid (reserve the liquid) and chop into fine bits.
5

When the pestata just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
6

Cook over high heat, stirring, until the potatoes become crusty and start to stick to the bottom.
7

Pour in the cold water and the porcini soaking liquid (except for the sediment in the container).
8

Stir in the salt, and heat the water to a vigorous bubble.
9

Drop in the cheese rind (if you have a piece or two), partially cover the pot, and adjust the heat to maintain a steady bubbling.
10

Cook 45 minutes to an houruntil the vegetables begin to break downand add the chicory, spinach, and peas.
11

Return to a bubbling boil, and cook 30 minutes or longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
12

(You can serve all or some of the soup now.
13

Let the remainder cool, then refrigerate or freeze.)
14

To serve: Ladle the simmering soup into warm bowls.
15

Sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil.
16

Pass more grated cheese at the table.
17

The name pesto comes from the verb pestare, which means to pound or to crush.
18

As Italian cooks have long known, there are infinite possibilities when fresh herbs, spices, vegetables, nuts, fruits, and cheeses are pounded in a mortaror, with todays kitchen technology, processed at high speedinto a smooth, savory sauce.
19

So, as you read the recipe for classic pesto alla Genovese, let your imagination go; think of all of your favorite flavors and how you can make your own pesto.
20

The cardinal rule for all pestos is to use the freshest herbs, the best extra-virgin olive oil, the perfect cheese.
21

And, to experience the freshness and intensity of the herbs, dont alter their qualities by cooking them.
22

So, when dressing pasta with an aromatic pesto, follow the basic procedures in the recipe for Trenette with Pesto Genova-Style (page 108).
23

Quickly drain the pasta and toss it in a warm bowl or pan with the pesto (thinned with a bit of hot water from the pasta cooking pot if necessary) until all of the pasta is coated.
24

Finish with a drizzle of oil and a sprinkle of grated cheese.