by Oui, Chef
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Oui, Chef's Notes:
Expand16 ounce can of cannellini beans, drained and rinsed Ask a question about this ingredient
1 medium onion, finely diced Ask a question about this ingredient
1 large carrot, cut into 1/4 inch dice Ask a question about this ingredient
1 zucchini, cut into 1/2 inch dice Ask a question about this ingredient
1/4 pound green beans, cut into 1 inch lengths Ask a question about this ingredient
10 leaves of swiss chard or kale, sliced into 1/2" thick ribbons Ask a question about this ingredient
1/2 cup of freshly shelled peas Ask a question about this ingredient
2 cups of tomatoes, peeled, seeded and diced Ask a question about this ingredient
2 ears of corn, kernels cut from the cob Ask a question about this ingredient
2 garlic cloves, thinly sliced into rounds Ask a question about this ingredient
4 cups low sodium chicken broth Ask a question about this ingredient
2 cups water Ask a question about this ingredient
2 tablespoons Extra virgin olive oil Ask a question about this ingredient
aromatics - 1 stem fresh rosemary, 3 stems fresh thyme, 1 teaspoon peppercorns, 1 teaspoon anise seeds Ask a question about this ingredient
1-2 tablespoon fresh basil pesto per serving Ask a question about this ingredient
Place chicken stock and water in a sauce pan over low-medium heat. Add the aromatics tied in a cheese cloth bundle, and simmer for 1 hour. Remove the bundle and reserve the stock.
Ask a question about this stepHeat a few tablespoons of olive oil in a heavy bottomed soup pot over low-medium heat. Add the onion and carrot and saute 15 minutes to soften.
Ask a question about this stepRaise the heat to medium, and add the green beans, zucchini, cannellini beans, tomatoes, and chicken stock to the pan, and cook 10 minutes. You want the soup at a simmer, not a rolling boil.
Ask a question about this stepAdd the corn, peas, and swiss chard and cook for another 5 minutes. Check seasoning, adding salt and pepper to taste.
Ask a question about this stepLadle into warm bowls and top with a spoonful of fresh pesto.
Ask a question about this stepYou can also make a crouton by taking a slice of baguette, topping it with some gruyere cheese, and toasting it under the broiler. Spoon some pesto onto the crouton and float it on top of your soup. Oh, la, la.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Gorgeous!