Name: Vegetable Soup with Basil and Garlic Sauce
Yield: Makes 6 to 8 (makes about 16 cups) servings
Ingredients: 1 small fennel bulb (sometimes called anise); 1/4 pound sliced pancetta, chopped; 1 teaspoon extra-virgin olive oil; 1 medium onion, chopped; 1 medium turnip, peeled and cut into 1/2-inch pieces; 3 medium carrots, peeled and cut into 1/2-inch pieces; 1/4 small cabbage, cored and chopped (2 cups); 1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional); 2 small yellow summer squash or zucchini, cut into 1/2-inch pieces; 1 medium boiling potato, peeled and cut into 1/2-inch pieces; 2 sprigs fresh thyme; 1 bay leaf (not California); 1 1/2 teaspoons salt; 9 cups water; 1 (10-ounce) package frozen baby lima beans; 1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces; 1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed; 5 ounces baby spinach (5 cups); 3 large garlic cloves; 1/2 teaspoon kosher salt; 1 1/2 cups fresh basil leaves; 1/4 cup extra-virgin olive oil; 1 ounce grated parmesan (1/3 cup)

(Soupe au Pistou)

Recipe information

Yield
Makes 6 to 8 (makes about 16 cups) servings

Ingredients

For soup

1 small fennel bulb (sometimes called anise)

1/4 pound sliced pancetta, chopped

1 teaspoon extra-virgin olive oil

1 medium onion, chopped

1 medium turnip, peeled and cut into 1/2-inch pieces

3 medium carrots, peeled and cut into 1/2-inch pieces

1/4 small cabbage, cored and chopped (2 cups)

1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)

2 small yellow summer squash or zucchini, cut into 1/2-inch pieces

1 medium boiling potato, peeled and cut into 1/2-inch pieces

2 sprigs fresh thyme

1 bay leaf (not California)

1 1/2 teaspoons salt

9 cups water

1 (10-ounce) package frozen baby lima beans

1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces

1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed

5 ounces baby spinach (5 cups)

For pistou

3 large garlic cloves

1/2 teaspoon kosher salt

1 1/2 cups fresh basil leaves

1/4 cup extra-virgin olive oil

1 ounce grated parmesan (1/3 cup)

Preparation

Make soup:
Step 1
Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
Step 2
Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
Step 3
Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
Make pistou while soup is simmering:
Step 4
Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
Step 5
Top servings with a spoonful of pistou, then stir.

Recipe information

Ingredients

For soup

For pistou

Preparation

Make soup:

Step 1

Step 2

Step 3

Make pistou while soup is simmering:

Step 4

Step 5

Recipe notes