LIGURIAN VEGETABLE SOUP WITH FRESH BASIL

LIGURIAN VEGETABLE SOUP WITH FRESH BASIL image

Yield 10 people

Number Of Ingredients 13

1 cup dry cannellini beans, soaked overnight
2-3 cloves garlic
2 large or 3 medium size leeks
2 ribs celery
4-5 small to medium size potatoes, such as red bliss
2 cups home made vegetable stock
2-3 cups water
1 large handful of fresh green beans
2-3 carrots (optional)
2-3 cups fresh basil leaves
2-3 sprigs fresh parsley (optional)
salt, pepper to taste
garnish: grated grana padano or parmesan cheese

Steps:

Soak cannellini beans in cold water overnight, rinse and drain. Cover beans with water in heavy bottomed pan and add 2 or 3 cloves peeled garlic. Simmer gently until al dente, about 30 minutes. Remove from heat, cool, and strain, removing garlic. Meanwhile, chop leeks and celery very fine. Heat 3 tablespoons olive oil in heavy pot over medium heat, add leeks and celery and saute until soft. Add vegetable stock and water, then potatoes, peeled and diced. Bring to a low boil then reduce heat and simmer gently until potatoes are cooked through. Turn off heat and cool mixture. While the soup mixture cools, slice carrots, if using, and prepare green beans but leave them whole. When the soup mixture is cool enough to handle, puree in batches until smooth, adding fresh basil leaves to the food processor or blender at the end of each batch. The basil leaves should be integrated into the soup and chopped but with visible shreds remaining. Return pureed soup to a clean pot and add green beans, cannellini beans, carrots, and parsley, if using. Simmer gently to cook beans and carrots throughout. Serve warm with grana padano or parmesan cheese grated on top.