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July 14, 2011

Recipe for tomato, zucchini, white bean and basil soup

Tomato-zucchini-white-bean-and-basil-soup

I'd already purchased the ingredients for a summer pasta soup with white beans and basil, one of the soups you chose from Vegetarian Soups for All Seasons, before I studied the recipe. It didn't look as flavorful as I thought it could be, so I turned the ingredients over to Chelsea, my summer intern, and let her have at them. This vegetarian tomato, zucchini, white bean and basil soup -- which could also be served chilled -- is the happy result. If you have basil in your garden, and a few sprigs of thyme, you can create a vegetable soup that bursts with flavor. Add the thyme, which is hardy, early in the cooking, and save the basil for the end. When the tender basil leaves hit the heat of the soup, they'll release their perfume. And if you've been saving parmesan rinds in your refrigerator, toss one in for added richness. As Chelsea says, you can never have too much cheese.

Tomato, zucchini, white bean and basil soup

Serves 6.

Ingredients

2 tsp olive oil
1 small onion, chopped
1 clove garlic, chopped
2 tomatoes, seeded and chopped
1 medium zucchini, chopped
3 sprigs thyme leaves
1 qt vegetable stock or water
1 15-oz can cannellini (white) beans, drained and rinsed
1/4 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
Parmigiano-Reggiano cheese rind (optional)
10 basil leaves
Kosher salt and fresh black pepper, to taste

Directions

In a 5-quart Dutch oven or heavy stock pot, heat the oil over low-medium heat. Add the onion, and sauté 2 minutes, until translucent. Stir in the garlic, and cook for 30 seconds.

Add the tomatoes and zucchini, and cook, stirring a few times, for 2-3 minutes, until the zucchini just begin to soften. Strip the leaves from the thyme sprigs, and toss them into the pot. Stir, cook for 30 seconds more, and add the stock, beans and grated cheese. If you have one, add the cheese rind.

Bring the soup to a boil, then reduce to simmer and cook, uncovered, stirring occasionally, for 10 minutes. Roughly chop or shred the basil, and stir it into the soup. Remove the soup from heat. Taste, and adjust the seasoning with salt and pepper.

Serve hot, garnished with additional cheese, if you wish. Or, serve chilled.

Print recipe only.

Comments

1
Posted by: CJ McD | July 14, 2011 at 11:40 AM

Oh my! That looks so good! I love quick soups like this.

2
Posted by: Kalyn | July 14, 2011 at 11:41 AM

Looks like Chelsea really came through on this one. Love the addition of zucchini!

3
Posted by: Lydia | July 14, 2011 at 04:14 PM

CJ, I do, too, and the best thing about cooking summer vegetables is that you really don't want to overcook them.

Kalyn, I think she did a great job on this soup, and I'm sure it tasted better than the one we originally planned to make.

4
Posted by: susan g | July 14, 2011 at 07:41 PM

Just finishing my 2nd bowl of the soup for dinner. I used cubed potatoes for beans, and fudged the herbs, but it's really good -- Thanks Chelsea!

5
Posted by: susan g | July 14, 2011 at 10:39 PM

Lydia, is there a reason you suggest such a large soup pot? I notice this on the Soup Pedlar recipe too. Lots of head room!

6
Posted by: Lydia | July 14, 2011 at 10:49 PM

Susan, I love it when readers make the recipes right away! And to answer your question about the pot -- I make all of my soup in the same pot, a 5-quart Dutch oven. Where it really comes in handy is in using the immersion blender so the soup doesn't splatter all over the kitchen. You can use a smaller pot, as long as it's a good, heavy stock pot.

7
Posted by: Janice Corona | September 17, 2012 at 07:55 PM

This soup looks wonderful...can't wait to try it...thanks...

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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