Summer Vegetable Minestra With Orzo And Arugula Pesto
This hearty soup is a comforting and nutritious meal that is perfect for any season. The flavorful broth is filled with vegetables, orzo pasta, and a touch of Parmigiano-Reggiano rind for added richness. Topped with a vibrant arugula walnut pesto, each spoonful is a burst of fresh and savory flavors. Enjoy a bowl of this delicious soup for a satisfying and wholesome meal.
— Constant Cookbook
Ingredients
- 1/3 cup walnuts
- 2 cups lightly packed baby arugula
- 1 garlic clove, minced
- 4 Tbs. extra-virgin olive oil
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 2 leeks, about 1 lb. total
- 3 Tbs. extra-virgin olive oil
- 3 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 1 tsp. minced fresh rosemary
- 4 cups low-sodium chicken or vegetable broth
- 2 large ripe tomatoes, seeded and chopped
- One 2-inch piece Parmigiano-Reggiano rind
- 2 tsp. kosher salt, plus more, to taste
- 1/2 cup orzo
- 1/2 lb. green beans, cut into 1 1/2-inch lengths
- 1 zucchini, cut into 3/4-inch chunks
- Freshly ground pepper, to taste
Instructions
- To make the pesto, put the walnuts in a small fry pan and toast over medium heat, stirring often, until fragrant and lightly browned, 3 to 5 minutes. Transfer to a plate and let cool.
- In a food processor, combine the walnuts, arugula, garlic and 1 Tbs. of the olive oil and process to a puree, stopping to scrape down the sides of the bowl as needed. With the motor running, slowly pour the remaining 3 Tbs. olive oil through the feed tube and process until a smooth sauce forms. Add the salt and pepper and pulse to combine.
- Transfer the pesto to a small bowl, press plastic wrap directly onto the surface and refrigerate until needed.
- Using a chef’s knife, trim off and discard the dark green tops of the leeks. Cut the white and pale green parts in half lengthwise and then cut each half crosswise into pieces 1/2 inch thick. Rinse well and drain. In a large Dutch oven or other heavy pot over medium-high heat, warm the olive oil. Add the leeks, carrots and celery and sauté until the vegetables are softened, about 7 minutes. Add the garlic and rosemary and cook until fragrant, about 45 seconds. Add the broth, 2 cups water, the tomatoes and the cheese rind. Increase the heat to high and bring to a boil. Reduce the heat to low, cover partially and simmer to blend the flavors, about 20 minutes.
- Stir the 2 tsp. salt and the orzo into the broth and simmer, stirring occasionally, until the orzo is still slightly firm, about 9 minutes. Add the green beans and cook until bright green and tender-crisp, about 4 minutes. Add the zucchini and cook until tender, about 3 minutes. Remove and discard the cheese rind.
- Taste the soup and adjust the seasonings with salt and pepper. Ladle the soup into warmed bowls, garnish each serving with arugula pesto and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>New Flavors for Soup</i>, by Adam Ried (Oxmoor House, 2008).
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