| Cuisine: Italian | Type: Soup | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Don't let the number of ingredients scare you. Most of them are vegetables that are easy to prep. You need a pesto to finish this recipe. |
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Serving Suggestions:
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Ingredients:
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3 oz carrots, 1/2" dice 2 oz celery, 1/2" dice 5 oz onion, 1/2" dice 3 oz zucchini, 1/2" dice 3 oz yellow squash, 1/2" dice 2 oz potatoes, 1/2" dice 2 oz cannelini beans, precooked 1/3 head of escarole, rinsed well, torn into 1" pieces 4 oz tomato concasse 2 oz tubetti pasta (or other small pasta), cooked 1 tsp Kosher salt 1/3 tsp freshly ground black pepper 1 oz olive oil 1 oz pancetta, diced 1/4" 1 bay leaf 42 oz chicken stock 2 oz pesto (see recipe elsewhere) |
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Instructions:
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Render the pancetta in oil without browning. Add carrots, onions, celery, and sweat for 3-4 minutes. Add zucchini, yellow squash, potatoes, and tomato concasse. Add chicken stock, bay leaf, seasonings, and bring to a simmer. Simmer the soup until all vegetables are tender. Add the escarole. Add the beans, pasta, and pesto. Correct seasonings. |
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Related recipes:
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None |
2001-03-11