Elevate your soup game with layers of flavor that tantalize the taste buds. Start with pancetta, the savory essence of cured pork belly, or opt for olive oil for a delicious alternative. Aromatics like celery, carrots, onions and fresh herbs build depth, while a piece of parmesan cheese rind adds richness without extra fat. Beans, tomato paste and kale or spinach offer delightful bonuses. Season generously with kosher or sea salt and freshly ground pepper, tasting and adjusting as you go—remembering that pancetta and cheese rind contribute saltiness. A splash of sherry vinegar swoops in for a grand finale, balancing out all those delectable flavors. Finally, top it off with a pistou, a zesty blend of garlic, basil, parmesan cheese, lemon zest and olive oil, akin to pesto but minus the pine nuts.
Ingredients
- 2-3 tablespoons extra-virgin olive oil
- 4 ounces pancetta or bacon optional
- 1 medium onion chopped
- 3 large carrots peeled and chopped
- 2 stalks celery chopped
- 3 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes or to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1 28-ounce can whole peeled tomatoes
- 1 inch piece parmesan cheese rind
- 6 cups water or vegetable broth or a combination of both
- 4-6 small Yukon gold or white potatoes cut into 2 inch cubes
- 1 15-ounce can white beans (such as navy, cannellini) drained and rinsed
- 2 heaping cups packed kale or spinach leaves
- fresh herbs such as thyme, rosemary or basil chopped, for garnish
- Splash of sherry vinegar
Pistou
- 1 cup packed fresh basil leaves
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon finely grated lemon zest
- Kosher salt, to taste
Instructions
- Place the olive oil in a Dutch oven or large heavy-bottomed pot and cook over medium heat. Add the pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add the onion, carrots, celery, garlic and red pepper flakes and season with salt and pepper. Cook until the onion is translucent and carrots are tender, 10 to 12 minutes. Add the tomato paste, stirring to coat the vegetables, about 3 minutes. Add the whole tomatoes with the juices, crushing with your hands as you go and add the parmesan rind. Add 6 cups of water (or broth). Add the potatoes, reduce heat, and simmer until potatoes are tender about 20 to 25 minutes. Add the beans and the kale or spinach and cook until wilted, about 5 minutes. Remove and discard the parmesan rind and add the fresh herbs. Season to taste and add a splash of vinegar.
- To make the pistou: Pulse the basil and the garlic in a food processor until finely chopped. Transfer to a small bowl and stir in the olive oil, parmesan cheese and lemon zest and season with salt. Serve the soup topped with the pistou.
2 Comments. Leave new
Can’t wait to make this – sounds like a delish way to boost flavor!
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