perfect for it. I just bought some lovely fresh vegetables and
with this soup, you can use just about any combination you like.
Add a heavenly slice of crusty home made bread and you've got
a perfect little supper. Can you tell I'm celebrating the empty
Farmer's Market Soup
3 tbsp olive oil
3 leeks chopped
pinch of saffron threads
3 large carrots, diced
3 medium turnips, peeled and diced
3 zucchini or other summer squash, chunked
3/4 lb green beans, cut into 1 inch lengths
2 large ripe tomatoes, diced
2 garlic cloves, minced
salt and freshly ground pepper
2 quarts vegetable stock
1 cup dried pasta, I like bowl shaped Orecchiette
3 cups loosely packed basil leaves
1 garlic clove
3 tbsp pine nuts
1/2 cup freshly grated Parmigiano Reggiano
2 tbsp grated Romano
1/2 cup olive oil
Warm oil in a wide soup pot over medium heat. Add leeks
and saffron and cook until translucent, about 10 minutes.
Add vegetables, garlic and salt, cook 5 minutes and add
stock. Bring to a boil, lower heat, simmer until vegetables
are tender, 20 - 30 minutes.
Meanwhile, cook pasta in salted water, drain and rinse with
Make the pesto. Mash the garlic in a mortar with 1/4 tsp salt
and the pine nuts (I use a mini food processor) then add the
basil a hand full at a time. Grind until you have a fine paste.
Briefly work in the cheeses and stir in the olive oil. Taste for
Add the pasta to the hot soup, ladle the soup into bowls and
stir a spoonful of pesto into each serving. Season with pepper.
NOTE: Don't skimp and leave out the pesto! And don't
use that nasty store bought kind. It is the key ingredient
that gives the soup it's rich fabulous flavor, when stirred
into each bowl full!
*photo by Willow*