Summer Vegetable Soup with Carrot Top-Pumpkin Seed Pistou

By DreiFromBK

Ingredients

• 1 cup dried cranberry beans, soaked overnight and drained
• 1 garlic clove
• Kosher salt
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 5 medium carrots with leafy tops, carrots sliced 1/4 inch thick, 2 cups of the tops reserved
• 1 medium leek, halved lengthwise and sliced crosswise 1/4 inch thick
• 1 small bulb fennel, halved lengthwise, cored and finely chopped
• 1 celery rib, thinly sliced
• 1 quart chicken stock
• 3 plum tomatoes, seeded and finely chopped
• 1 thyme sprig
• 1 bay leaf
• 4 ounces green beans, cut into 1-inch lengths
• 1 medium zucchini, cut into 1/2-inch dice
• 1/4 cup dried ditalini pasta, cooked until just al dente
• Pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup pumpkin seeds
• 2 garlic cloves, chopped
• Reserved 2 cups of carrot tops
• 1/2 cup packed parsley leaves
• 1/2 cup freshly grated Parmigiano-Reggiano
• Kosher salt
• Pepper

Details

Servings 8
Cooking time 105mins
Adapted from foodandwine.com

Preparation

Step 1

MAKE THE SOUP
In a medium saucepan, cover the beans with 4 cups of water, add the garlic and bring to a boil. Reduce the heat, cover partially and simmer the beans until tender, about 45 minutes. Add 1 teaspoon of salt and let the beans cool in their liquid; discard the garlic.

Meanwhile, in a large saucepan, heat the olive oil. Add the onion and cook over moderate heat until translucent, about 8 minutes. Add the carrots, leek, fennel and celery and cook until softened, about 6 minutes. Add the chicken stock, tomatoes, thyme, bay leaf and 3 cups of water and bring to a boil. Reduce the heat, cover partially and simmer until vegetables are tender, 25 minutes.

MAKE THE PISTOU
In a small skillet, heat 1/4 cup of the olive oil. Add the pumpkin seeds and garlic and cook over moderately high heat until the seeds turn light brown, 2 to 3 minutes. Scrape the contents of the skillet into a food processor and let cool. Add the carrot tops, parsley, cheese and remaining 1/4 cup of olive oil and process until smooth. Season the pistou with salt and pepper.

Add the green beans and zucchini to the soup and simmer until crisp-tender. Stir in the ditalini and cooked beans with their liquid and bring to a simmer. Season with salt and pepper. Serve the soup with the pistou.