- Active Time 25m
- Total Time 45m
4 to 6 servings
Using a food processor and a blender for the potent basil puree gives it an ultra-smooth consistency that helps it blend easily into the vegetable soup.
- For the Beans:
- 4 ounces fresh shelled beans, such as cranberry beans (about 1 cup) or 1/2 cup dried black-eyed peas, soaked overnight in cold water and drained
- 1 bay leaf
- 2 cups plus 3 tablespoons water
- For the Vegetables:
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium leek, thinly sliced
- 1 large shallot, thinly sliced
- 2 small celery ribs, cut into 1/2-inch dice
- 2 medium carrots, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 2 thyme sprigs
- 4 cups chicken stock or canned low-sodium broth
- Salt and ground pepper
- 4 ounces green beans, cut into 1-inch pieces
- 1/2 cup fresh or frozen corn kernels
- For the Puree:
- 2 cups coarsely chopped basil
- 3 medium garlic cloves, quartered
1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
FOR THE BEANS:
In a small saucepan, combine the beans with the bay leaf and 2 cups of the water. Cover partially and simmer over low heat until tender, about 20 minutes for fresh beans and 45 minutes for dried. Discard the bay leaf.
FOR THE VEGETABLES:
Heat 2 tablespoons of the olive oil in a large saucepan. Add the leek, shallot, celery, carrots, bell pepper, thyme and the remaining 3 tablespoons of water and cook over moderate heat until the water has evaporated and the vegetables soften, about 10 minutes.
Add the stock and a large pinch each of salt and pepper; bring to a simmer. Add the green beans, corn and the cooked shell beans along with any remaining cooking liquid. Cover and simmer over low heat until the corn is tender, about 5 minutes.
FOR THE PUREE:
Meanwhile, in a food processor, combine the basil and garlic and process to a paste. With the machine on, slowly pour in the remaining 1/2 cup of olive oil. Transfer the puree to a blender and blend until very smooth. Scrape the puree into a bowl and season with salt.
Add the zucchini to the soup and simmer just until tender, about 4 minutes.Discard the thyme sprigs and season the soup with salt and pepper. Remove the soup from the heat, stir in the basil puree and serve at once.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
353 calories; 24g total fat; 0mg cholesterol; 142mg sodium; 25g carbohydrates; 8g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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