A&M's Testing Notes:
Expand Collapsekcpoindexter's Notes:
Expand4 pieces Thick cut Bacon Ask a question about this ingredient
2 Large Leeks, white and light green parts only Ask a question about this ingredient
2 Small to medium sized Sweet Onions Ask a question about this ingredient
6 Carrots Ask a question about this ingredient
1 Fennel Bulb, fronds removed Ask a question about this ingredient
3 Celery Stalks Ask a question about this ingredient
Extra Virgin Olive Oil Ask a question about this ingredient
8 cups Chicken or Vegetable broth Ask a question about this ingredient
1 bunch Asparagus, woody ends removed Ask a question about this ingredient
1 Zucchini Ask a question about this ingredient
1 bunch Swiss Chard, preferably green variety Ask a question about this ingredient
1 1/2 cup Peas Ask a question about this ingredient
3 Cloves of garlic Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
Paremesan Cheese and Parmesan Rind Ask a question about this ingredient
Cut 4 slices of bacon into pieces and cook on medium heat in your soup pan. I usually use a cast iron dutch oven to cook my soups.
Ask a question about this stepOnce the bacon has slightly browned, about 4 minutes, add 3/4 of a small to medium sized sweet onion, half of a bulb of fennel, 1 leek, 3 carrots peeled, and 3 celery stalks all coarsely chopped. Add 3 tablespoons of olive oil, cover pan and let cook over medium heat stirring occasionally. This process will release the essence of the vegetables and also infuse the flavor of bacon into the pan. Let cook for about 25 minutes.
Ask a question about this stepPour in 8 cups of broth to the pot. Add the rind from the Parmesan. Remove the lid and turn the heat up to medium-high. Stir occasionally and allow to cook for 20-25 minutes.
Ask a question about this stepWhile the broth is cooking. Prepare your soup ingredients. Chop 1 leek, 1/2 of a small to medium sweet onion, the rest of the fennel bulb, 3 carrots, the zucchini, and around 4 large green Swiss Chard leaves, stems removed. Break the softer ends of the asparagus up into bite size pieces. This part of the process is best done with your hands as you can feel when the asparagus begins to get tougher, at which point you do not want to use it in the soup.
Ask a question about this stepBoil a pot of salted water to blanch the vegetables and prepare an ice bath to put them in after they have blanched. Once the water is boiling blanch the carrots for 4 minutes, then the zucchini for 3-4 minutes, the chard for 3- 4 minutes, and the asparagus for 2 minutes. Set aside until ready. If you are using fresh peas you would also blanch them at this point for 3 minutes. I used frozen because the ones at the market today didn't look so fresh.
Ask a question about this stepDrain the broth into a large bowl. Make sure to really press down on the vegetable/bacon mixture to release all the broth being held in. Set aside broth. Discard the cooked vegetable and bacon mixture.
Ask a question about this stepSaute the chopped leeks, onion, and fennel in 2 tablespoons olive oil. Once they have softened and slightly browned add 3 finely chopped cloves of garlic and cook for 1 minute. Return the broth to the pot and cook for around 4 minutes. Add in the cooked cannellini beans and cook on medium-high for 10 minutes. Season with approx. 2 teaspoons salt and about 40 clicks of fresh ground black pepper. Remember the pistou and Parmesan will add saltiness to the soup so don't go overboard.
Ask a question about this stepPut 1 cup frozen peas into the broth and cook for 1 minute. Add the blanched vegetables to the broth and turn off heat.
Ask a question about this stepServe with a spoonful of basil and mint pistou, a sprinkling of fresh Parmesan, and some crusty bread. A good and inexpensive bottle of Provencal white wine also goes nicely while cooking and eating this soup!
Ask a question about this step4.5 cups Basil, lightly packed Ask a question about this ingredient
2 cups Mint, lightly packed Ask a question about this ingredient
1/4 cup Extra Virgin Olive Oil Ask a question about this ingredient
1 tablespoon Pine Nuts Ask a question about this ingredient
1 Garlic clove Ask a question about this ingredient
1/4 cup Grated Parmesan Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Place all ingredients in a food processor or mini-chopper. You may have to add in the herb leaves in batches. Mix until fairly well chopped and properly combined. Serve over soup.
Ask a question about this stepThe recipe mentions added cooked cannellini beans, but there is no amount in the ingredients section. How many beans do you add?
I know what you mean about creating a recipe. Soup should be inherently made of whatever's on hand. But I love the basil-mint combination.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Sorry about the omission! There is one standard 15 oz can of cooked cannelini beans in the recipe; drained and rinsed well.