spring / soups / gluten free

This is what you make when you have a bounty of spring vegetables. Or rather… when you had a bounty of spring vegetables and now all you have left is a random assortment.

This particular day I had a half bulb of fennel, half an onion (why do I always have a half of an onion?)… some parsnips, a couple of carrots and a few chard leaves that were on the wilty side. I cooked these things down into a pretty humble soup, but sometimes a humble soup is just what you need.

To kick it up a notch, make a pistou (a french version of pesto – stronger and without nuts). It’s traditionally made with basil but I took some liberties and mixed in a few tarragon leaves that I happened to have.

Pretend you are eating this peasant meal somewhere in Provence and pour yourself a nice glass of rose. (I realize rose isn’t in my photo above, but ideally it would have been).

I realize this ingredient list may look a bit long, but feel free to adapt this and use up whatever veggies you might have on hand.

soup au pistou

  PrintAuthor: Jeanine DonofrioServes: serves 4Ingredients

• 2 tablespoons olive oil
• ½ onion
• ½ fennel bulb
• 2-3 cloves of garlic
• ½ cup chopped parsnips
• ½ cup chopped carrots
• 4 teaspoons dried herbs de provence*
• ¼ cup dry white wine
• 1 can diced tomatoes, liquid drained
• 4 cups veggie broth
• 1 can white beans, drained and rinsed
• a few tablespoons torn fennel fronds
• 4 or so large chard leaves, chopped, stems included
• ½ cup dried quinoa macaroni noodles (optional)
• salt, pepper
• generous squeezes of lemon
• generous grating of parmesan (a few spoonfuls of nutritional yeast, if vegan)

pistou:

• ¼ cup olive oil
• about 2 cups fresh herbs (I used basil and tarragon)
• ½ clove of garlic
• a few pinches coarse salt
• lemon zest from ½ a lemon
• parmesan cheese, if you wish

Instructions

Heat olive oil in a large pot over medium heat. Add onion, salt and pepper. Sweat the onion until translucent. Add the fennel and garlic, a pinch more salt, and continue cooking, stirring occasionally, for another few minutes.

Add the parsnips, carrots and herbs de provence and another pinch of salt. Continue cooking for 8 or so more minutes. Deglaze the pan with the white wine, stirring to get any bits off the bottom of the pan. Let the wine reduce for another few minutes.

Stir in tomatoes, broth and beans. Reduce heat and let it simmer until the root vegetables are tender. 20-30 or so minutes.

While you wait, make the pistou. Coarsely chop the herbs, then grind all ingredients in a mortar and pestle. (or pulse everything in a food processor). Taste and adjust. (hint - wait and taste it with a spoonful of the soup before adjusting).

Add the chopped chard leaves, macaroni noodles and fennel fronds, and continue to simmer until the noodles are cooked. About 10 more minutes.

Taste and adjust seasonings. Finish with generous squeezes of lemon, grated parmesan cheese, and a spoonful of pistou, per bowl. Serve with crusty bread.

Notes*or combo of dried thyme & oregano leaves, or sub fresh thyme leaves (to taste)3.4.3177

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