Roasted Vegetable Fagioli Soup With Winter Pesto Recipes
ROASTED VEGETABLE FAGIOLI SOUP WITH WINTER PESTO
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 1h40m
Yield 4 main course servings or 8 first course servings
Number Of Ingredients 18
Steps:
- Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 minutes. Add the beans and vegetable broth. Season with salt and pepper and simmer until the beans are tender, about 1 hour.
- Meanwhile, combine all the pesto ingredients in a blender or use a mortar and pestle to make a paste and set aside.
- When the beans are tender, add the carrots, celery root and turnips and continue simmering until barely tender, about 10 minutes.
- Add the fusilli and simmer until pasta is tender, about 10 minutes.
- Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle into four large bowls.
- Swirl a spoonful of winter pesto into each bowl, sprinkle with Parmesan cheese and serve immediately.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams
ROASTED WINTER VEGETABLE SOUP
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g
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