Lots of nutrition in this soup - cauliflower, greens and beans plus a special surprise - Gnocchi. I love me some gnocchi!
Pesto Soup
Isa Does It – cookbook by Isa Chandra Moskowitz
2 teaspoons
olive oil
3 cloves
garlic, minced
1 small
head, cauliflower (about 1 pound), trimmed and cut into florets
4 cups
vegetable broth
1/2 teaspoon
dried thyme
1/2 teaspoon
salt
several
pinches of freshly ground black pepper
1 tablespoon
arrowroot or organic corn starch
1 cup
loosely packed fresh basil leaves, plus extra for garnish
8 ounces
frozen gnocchi, partially thawed (leave on counter for 30 min. or so)
1 small
bunch Swiss Chard torn into pieces (I used Kale, coarsely chopped)
1 15
ounce navy beans, rinsed and drained
toasted
pine nuts for garnish
Preheat a 4 quart stockpot over medium heat and add the
oil. Saute the garlic in the oil
for about 1 minute, being careful not to let it burn. Add the cauliflower, 3 cups of the broth, thyme, salt and
pepper. Cover the pot and bring to
a boil stirring every now and again and boiling for about 10 minutes, or until
the cauliflower is tender.
In a measuring cup, vigorously mix together the remaining 1
cup broth and the arrowroot until dissolved. Lower the heat a bit so that the soup is at a low boil. Mix in the broth and cook uncovered for
5 more minutes, stirring often, until slightly thickened. Add the basil leaves and remove from
the heat. Use an immersion blender
to puree until smooth. If you
don’t have an immersion blender, then use a blender or food processor to puree
in batches, be careful to lift the lid once in a while to let steam
escape. Taste for seasoning.
Return the soup to the stove over medium heat and add the
gnocchi; cover and let cook for 3 minutes or so. Add the greens and beans and cook until the greens are
completely wilted and the beans are heated through, about 5 more minutes. Be careful as you stir not to crush the
gnocchi or beans. Serves garnished
with extra basil and pine nuts, if you like.
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