Veggie Soup and Kale Pesto
Veggie Soup
Serves: 6-8
INGREDIENTS:
Veggie Soup
- ½ onion, chopped
- 3-4 carrots, chopped
- 1 head KY celery, tops removed, stalks chopped
- 1 small bunch kale, greens removed and reserved for another use, stems chopped
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 1 tbs tomato paste
- 1 cup white wine
- 3 large tomatoes, diced; or 1—28 oz can whole tomatoes
- 6 cups water
- 1 small head cauliflower, broken down into small florets
- 1 lb potatoes, chopped
- 1 small bunch mixed tender herbs such as dill, parsley, cilantro
- 1 inch piece of Parmesan rind
- 2 tbs butter
- olive oil
- kosher salt
- black pepper
Kale Pesto
- 1 bunch kale, stems removed and reserved for another use, leaves roughly chopped
- 2 cloves garlic, roughly chopped
- 1/3rd cup pistachios
- 2 tbs lemon juice
- 1/4 tsp red pepper flakes
- 1/2-3/4 cups olive oil
- 1/2 cup grated parmesan cheese
- kosher salt
- black pepper
PREPARATION:
Veggie Soup
Set a large soup pot over medium heat. Add 2 tbs olive oil and the butter and, once melted, add the onion, carrot, celery, and kale stems. Add 1 tsp kosher salt and ¼ tsp black pepper and saute the vegetables until they
become tender, around 10 minutes. Next, add the garlic, red pepper flakes, and tomato paste and stir to combine. Cook, undisturbed, for 2-3 minutes, allowing the tomato paste to caramelize on the bottom of the pan. Pour
the wine into the pot and use a wooden spoon to stir everything together, scraping any burnt bits off the bottom. Turn the heat down to mediumlow and allow the wine to simmer and reduce for 3 to 5 minutes. Once
the wine has reduced by half, add the tomatoes along with ½ tsp salt and stir to combine. Bring the tomatoes to a simmer and cook for 5 to 10 minutes more, stirring often, until the tomatoes have broken down and are
beginning to melt into the soup. Add 6 cups of water, stir, and bring to a boil. Once soup is boiling, reduce heat, toss in the Parmesan rind, and simmer for around 30 minutes, stirring occasionally.
After 30 minutes, bring the soup back to a low boil and carefully add the potatoes and cauliflower florets. Cook until the potatoes and cauliflower are fork-tender. Stir ¾ of the minced herbs into the soup and taste for seasoning. Add additional salt and pepper if preferred.
Ladle soup into bowls and garnish with remaining minced herbs, olive oil swirl, a sprinkle of Maldon salt, and freshly cracked black pepper. Serve with crusty bread and kale pesto as an additional garnish
Kale Pesto
Into the bowl of a food processor, place the kale leaves, garlic, pistachios, lemon juice, red pepper flakes, salt, and pepper. Pulse to finely chop everything together. With the blade running, slowly drizzle in the olive oil,
taking breaks to wipe down the sides of the bowl as needed. Taste pesto and add additional olive oil until desired consistency is met. Pulse in the parmesan cheese, taste again, adding additional salt, pepper, or lemon juice as preferred. Transfer to a bowl and use to dress your favorite pasta, dollop atop veggie soup, or serve with grilled veggies. Pesto will keep in the fridge for up to one week and freezes well.
From Season 6, Episode 5