by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand1 head of broccoli (separate florets, set stems aside for soup) Ask a question about this ingredient
1/2 cup fresh parsley Ask a question about this ingredient
3-4 garlic cloves Ask a question about this ingredient
1/4 cup toasted walnuts Ask a question about this ingredient
1/2 cup shredded parmesan cheese Ask a question about this ingredient
3-5 tablespoons extra virgin olive oil Ask a question about this ingredient
Bring water to boil in a medium saucepan over medium high heat. Add the broccoli florets and cook until slightly tender, but still crisp. Drain and put in ice bath to retain green color. Drain
Ask a question about this stepAdd broccoli, parsley, garlic, nuts, cheese, salt and pepper to food processor. Process to create a not-quite-smooth mixture! While running processor, drizzle in olive oil until pistou reaches desired consistency.
Ask a question about this step1 small onion- chopped Ask a question about this ingredient
1 large leek, thinly sliced Ask a question about this ingredient
1 celery stalk- chopped Ask a question about this ingredient
1 carrot- chopped Ask a question about this ingredient
3-4 garlic cloves-finely chopped Ask a question about this ingredient
1 teaspoon oregano Ask a question about this ingredient
2 teaspoons thyme Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 pat butter (about a teaspoon) Ask a question about this ingredient
1 large russet potato- peeled and chopped into large chunks Ask a question about this ingredient
broccoli stems from pistou (plus additional broccoli if needed) Ask a question about this ingredient
4 cups water Ask a question about this ingredient
4 cups broth or stock (chicken or vegetable) Ask a question about this ingredient
1 zucchini, chopped or sliced Ask a question about this ingredient
2 cups white beans Ask a question about this ingredient
1 cup green beans- cut into pieces Ask a question about this ingredient
2 cups kale- chopped into pieces Ask a question about this ingredient
1 cup whole wheat rotini Ask a question about this ingredient
Heat olive oil and butter in large pot over medium heat. Add onion, leek, carrot, celery, garlic, oregano, thyme, and about a teaspoon of salt and pepper. Cook, stirring occasionally, until vegetables are caramelized (about 10 mintues...make sure they're good and caramelized, sticking to the bottom of the pot with a light brown color.)
Ask a question about this stepAdd potatoes and broccoli stems, with a dash more salt, and cook, stirring, until softened for a minute or two.
Ask a question about this stepAdd water and broth, turn up heat and bring to a boil- scrape browned caramelization from veggies off bottom of pot (for flavor!)
Ask a question about this stepOnce boiling, add zucchini, green beans, kale, pasta, and white beans, and simmer, uncovered, until pasta is al dente and vegetables are tender.
Ask a question about this stepStir half of pistou mixture into soup at the very end of cooking. Reserve other half of pistou for diners to add to their bowls to taste.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Do you use canned white beans or the dried ones? Would like to make it tomorrow and need to know if I need to add time to soak the beans. Thanks.