Ligurian Vegetable Soup With Fresh Basil Recipes

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VEGGIE SOUP WITH BASIL SAUCE



Veggie Soup with Basil Sauce image

A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!

Provided by Emily Idlewild

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 15

½ cup cubed potatoes
½ cup chopped onion
½ cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaves
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
¾ cup fresh corn kernels
¼ cup coarsely chopped fresh basil
⅓ cup tomato puree
3 cloves garlic, minced
⅓ cup olive oil
⅓ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  • When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g

VEGETABLE SOUP WITH SWEET BASIL



Vegetable Soup with Sweet Basil image

The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield : 6 servings

Number Of Ingredients 15

2 small leeks, white part only
1 large potato, peeled
1 small onion
2 stalks celery
1 medium zucchini
12 green beans
2 medium carrots, peeled
6 tablespoons olive oil
3 tablespoons water
1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)
6 ripe tomatoes, peeled and seeded
4 medium garlic cloves
30 fresh basil leaves, washed and dried
Salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
  • In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
  • Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
  • Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
  • Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.

VEGETABLE SOUP (LIDIA BASTIANICH)



Vegetable Soup (Lidia Bastianich) image

Make and share this Vegetable Soup (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 3h

Yield 4 quarts

Number Of Ingredients 18

1 medium onion, cut in chunks
8 plump garlic cloves, peeled
1/3 cup fresh basil leaf, preferably small leaf Genovese basil
1/4 cup fresh Italian parsley
1/2 cup extra virgin olive oil
1/4 ounce dried porcini mushrooms, soaked in 1/2 cup warm water
1 1/2 cups finely chopped celery
2 cups finely chopped carrots
2 cups chopped fresh ripe tomatoes
3 cups peeled diced red potatoes (about 1 1/2 lb.)
6 cups cold water
2 tablespoons kosher salt
parmigiano-reggiano cheese, rind (card-sized, can also use pecorino, Grana Padano)
4 cups frisee, cut into bite-size pieces (aka curley chicory leaves)
5 ounces fresh spinach
2 cups green peas (fresh or frozen)
freshly grated parmigiano-reggiano cheese, for serving
extra virgin olive oil, best quality for serving

Steps:

  • Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
  • Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
  • Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
  • When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
  • Cook over high heat, stirring until the potatoes become crusty and start to stick to the bottom.
  • Pour in the cold water and the porcini soaking liquid; stir in the salt and heat the water to a vigorous bubble.
  • Drop in the cheese rind, partially cover the pot, and adjust to maintain a steady bubbling.
  • Cook 45 minutes to 1 hour--until the vegetables begin to break down; add the chicory, spinach, and peas.
  • Return to a bubbling boil, and cook 30 minutes longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
  • Ladle the simmering soup into warm bowls; sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil; pass more grated cheese at the table.

Nutrition Facts : Calories 476.3, Fat 28.2, SaturatedFat 4, Sodium 3639.5, Carbohydrate 50.4, Fiber 13.7, Sugar 13.1, Protein 10.7

LIGURIAN MINESTRONE



Ligurian Minestrone image

Make and share this Ligurian Minestrone recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 large onion, finely chopped
1 large garlic clove, minced
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 medium russet potatoes or 1 medium idaho potato, peeled and diced
1 medium zucchini, diced
1 cup canned chopped tomato, with juices
4 cups defatted chicken broth or 4 cups vegetable broth
1/4 cup short macaroni (such as tubetti or ditalini)
4 cups packed thoroughly rinsed roughly chopped spinach leaves (about 5 oz.)
1/2 cup chopped fresh basil
salt
fresh ground black pepper
2 tablespoons freshly grated parmigiano-reggiano cheese

Steps:

  • Heat the oil in a heavy 4-quart saucepan over med-high heat.
  • Add the onion, garlic, carrot, and celery and cook until they begin to soften, 2-3 minutes.
  • Add the potato and zucchini and stir well to combine.
  • Stir in the tomatoes and broth, turn the heat to high and bring to a boil.
  • Decrease heat to med-low, partially cover the pan, and simmer, stirring occasionally, for 30 minutes.
  • Add the macaroni and cook, stirring frequently to prevent it from sticking to the bottom, until it is tender, about 10 minutes.
  • Add the spinach and basil, stir well to combine, and cook 5 minutes longer.
  • Season with salt and pepper to taste.
  • Serve with cheese.

Nutrition Facts : Calories 122.3, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 562, Carbohydrate 16.9, Fiber 2.9, Sugar 4.2, Protein 7

LIGURIAN VEGETABLE SOUP WITH FRESH BASIL



LIGURIAN VEGETABLE SOUP WITH FRESH BASIL image

Categories     Soup/Stew     Vegetable     Low Fat     Vegetarian

Yield 10 people

Number Of Ingredients 13

1 cup dry cannellini beans, soaked overnight
2-3 cloves garlic
2 large or 3 medium size leeks
2 ribs celery
4-5 small to medium size potatoes, such as red bliss
2 cups home made vegetable stock
2-3 cups water
1 large handful of fresh green beans
2-3 carrots (optional)
2-3 cups fresh basil leaves
2-3 sprigs fresh parsley (optional)
salt, pepper to taste
garnish: grated grana padano or parmesan cheese

Steps:

  • Soak cannellini beans in cold water overnight, rinse and drain. Cover beans with water in heavy bottomed pan and add 2 or 3 cloves peeled garlic. Simmer gently until al dente, about 30 minutes. Remove from heat, cool, and strain, removing garlic. Meanwhile, chop leeks and celery very fine. Heat 3 tablespoons olive oil in heavy pot over medium heat, add leeks and celery and saute until soft. Add vegetable stock and water, then potatoes, peeled and diced. Bring to a low boil then reduce heat and simmer gently until potatoes are cooked through. Turn off heat and cool mixture. While the soup mixture cools, slice carrots, if using, and prepare green beans but leave them whole. When the soup mixture is cool enough to handle, puree in batches until smooth, adding fresh basil leaves to the food processor or blender at the end of each batch. The basil leaves should be integrated into the soup and chopped but with visible shreds remaining. Return pureed soup to a clean pot and add green beans, cannellini beans, carrots, and parsley, if using. Simmer gently to cook beans and carrots throughout. Serve warm with grana padano or parmesan cheese grated on top.

VEGETABLE SOUP WITH BASIL AND GARLIC SAUCE



Vegetable Soup with Basil and Garlic Sauce image

Categories     Soup/Stew     Food Processor     Bean     Garlic     Basil     Bacon     Fennel     Spinach     Spring     Healthy     Cabbage     Simmer     Gourmet

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

Number Of Ingredients 25

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)

Steps:

  • Make soup:
  • Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
  • 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.
  • 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:
  • 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.
  • Top servings with a spoonful of pistou, then stir.

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