Vegetable Soup with Basil and Garlic Sauce Recipe

Name: Vegetable Soup with Basil and Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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)

1
Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb.
2
Chop fennel into 1/2-inch pieces.
3
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.
4
Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes.
5
Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
6
Reduce heat and simmer, uncovered, 10 minutes.
7
Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes.
8
Discard cheese rind, thyme sprigs, and bay leaf.
9
Stir in spinach and season with salt and pepper.
10
Mince and mash garlic to a paste with salt (or pound with a mortar and pestle).
11
Blend with basil in a food processor until basil is finely chopped.
12
Add oil and cheese and puree.
13
Top servings with a spoonful of pistou, then stir.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 small fennel bulb (sometimes called anise), 1/4 pound sliced pancetta, chopped, 1 teaspoon extra-virgin olive oil, 1 medium onion, chopped, and more.

Yes, Vegetable Soup with Basil and Garlic Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup with Basil and Garlic Sauce

How did you like this recipe?

Frequently Asked Questions