New Hampshire CSA
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Recipes we love...
Vegetable Pistou
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Recipe By: The Moosewood Restaurant submitted by Clarissa Foster
Serving Size: 6
Summary:
Pistou is the French word for pesto, a sumptuous paste of basil, nuts,
garlic, olive oil and aged cheese. It's also the namesake of the classic
Provencal soup that has pesto as its essential ingredient. This pesto uses
toasted hazelnuts and no cheese. To save time, prepare the pesto while the
soup simmers.
Ingredients:
Dairyless Hazelnut Pesto:
1 1/2 cups rinsed, packed fresh basil leaves
3 garlic cloves, minced or pressed
1/3 cup whole hazelnuts, toasted, see note
3 tablespoons olive oil
2 to 3 teaspoons fresh lemon juice
1/2 teaspoon salt
Soup:
1 cup cut green beans or yellow wax beans (about 1/4 pound)
1 cup diced potatoes (unpeeled, if you prefer)
1 1/2 cups chopped onions
1 cup peeled and chopped carrots
1/2 cup diced celery
3 bay leaves
1/2 teaspoon dried marjoram
4 garlic cloves, minced or pressed
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
6 cups water or vegetable stock
1 1/2 cups chopped tomatoes
1/2 cup quartered and sliced zucchini
1/2 cup stelline (little pasta stars) or baby shells (about 1/4 pound) 1 1/2 cups cooked navy beans, cannellini or cranberry beans, drained
Directions:
Note: Toast a single layer of hazelnuts on an ungreased tray for about 10
minutes at 325 degrees, until lightly browned and fragrant. Rub nuts briskly
with a clean towel to remove most of the skins. If using a blender rather
than a food processor to make the pesto, coarsely chop the toasted
hazelnuts.
Combine all pesto ingredients in a food processor or blender and puree until
smooth. Set aside.
In a large soup pot, combine the green or yellow beans, potatoes, onions,
carrots, celery, bay leaves, marjoram, garlic, salt, pepper and water or
stock. Cover and bring to a boil; then lower the heat and simmer for 20
minutes. Stir in the tomatoes, zucchini and pasta, cover and cook for 5
minutes. Add the navy beans, cover and very gently simmer for 5 to 20
minutes, until the pasta is al dente and all the vegetables are tender.
Remove and discard the bay leaves.
Stir the pesto into the soup and serve. Makes 4 to 6 servings.
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Recipe By: The Moosewood Restaurant submitted by Clarissa Foster
Serving Size: 6
Summary:
Pistou is the French word for pesto, a sumptuous paste of basil, nuts,
garlic, olive oil and aged cheese. It's also the namesake of the classic
Provencal soup that has pesto as its essential ingredient. This pesto uses
toasted hazelnuts and no cheese. To save time, prepare the pesto while the
soup simmers.
Ingredients:
Dairyless Hazelnut Pesto:
1 1/2 cups rinsed, packed fresh basil leaves
3 garlic cloves, minced or pressed
1/3 cup whole hazelnuts, toasted, see note
3 tablespoons olive oil
2 to 3 teaspoons fresh lemon juice
1/2 teaspoon salt
Soup:
1 cup cut green beans or yellow wax beans (about 1/4 pound)
1 cup diced potatoes (unpeeled, if you prefer)
1 1/2 cups chopped onions
1 cup peeled and chopped carrots
1/2 cup diced celery
3 bay leaves
1/2 teaspoon dried marjoram
4 garlic cloves, minced or pressed
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
6 cups water or vegetable stock
1 1/2 cups chopped tomatoes
1/2 cup quartered and sliced zucchini
1/2 cup stelline (little pasta stars) or baby shells (about 1/4 pound) 1 1/2 cups cooked navy beans, cannellini or cranberry beans, drained
Directions:
Note: Toast a single layer of hazelnuts on an ungreased tray for about 10
minutes at 325 degrees, until lightly browned and fragrant. Rub nuts briskly
with a clean towel to remove most of the skins. If using a blender rather
than a food processor to make the pesto, coarsely chop the toasted
hazelnuts.
Combine all pesto ingredients in a food processor or blender and puree until
smooth. Set aside.
In a large soup pot, combine the green or yellow beans, potatoes, onions,
carrots, celery, bay leaves, marjoram, garlic, salt, pepper and water or
stock. Cover and bring to a boil; then lower the heat and simmer for 20
minutes. Stir in the tomatoes, zucchini and pasta, cover and cook for 5
minutes. Add the navy beans, cover and very gently simmer for 5 to 20
minutes, until the pasta is al dente and all the vegetables are tender.
Remove and discard the bay leaves.
Stir the pesto into the soup and serve. Makes 4 to 6 servings.