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celery carrot garlic thyme extra-virgin olive oil boiling potato Swiss chard water zucchini green beans pasta shell tomatoes basil flat leaf parsley garlic extra-virgin olive oil Swiss cheese
Viewed: 40 - Published at: 3 years agoIngredients
- 1 large leek, washed and thinly sliced (2 cups)
- 1 celery rib, sliced
- 1 large carrot, sliced thinly
- 1 garlic clove, finely chopped
- 1 large thyme, sprig
- 2 tablespoons extra-virgin olive oil
- 12 lb boiling potato, diced
- 12 lb swiss chard, coarsely chopped
- 8 cups water
- 12 lb zucchini, cut into 1/2-inch pieces
- 14 lb green beans, trimmed and cut into 1-inch pieces
- 34 cup medium pasta shell
- 1 small tomatoes
- 1 cup packed basil leaves
- 12 cup packed flat leaf parsley
- 2 garlic cloves, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 cup coarsely grated swiss cheese (about 1/2 lb)
Method
- Wash and slice the vegetables.
- Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
- Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes.
- Add water and bring to a boil, stirring and scraping up brown bits.
- Stir in zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes.
- Discard thyme sprig.
- Meanwhile make pistou:.
- Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides.
- Core tomato, then puree with basil, parsley, and garlic in a food processor.
- Add oil and cheese and blend well.
- Remove soup from heat and stir in half of pistou and salt and pepper to taste.
- Serve soup with remaining pistou, and crispy toasted bread.
