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Autumn Vegetable Soup With Hazelnut Pesto

chef.tim.lee's picture
  For pesto  
  Parmesan cheese 3 Ounce (About 1 Cup)
  Garlic 5 Clove (25 gm)
  Hazelnuts 3⁄4 Cup (12 tbs)
  Fresh flat leaf parsley 1 Bunch (100 gm)
  Extra virgin olive oil 3⁄4 Cup (12 tbs)
  Freshly ground pepper To Taste
For soup
  Extra virgin olive oil 1 Tablespoon (Use As Needed)
  Onions 3 , finely chopped
  Garlic 4 Clove (20 gm), minced
  Bay leaves 3
  Thyme 2 Teaspoon
  Chicken stock 3 Quart
  Great northern beans 1⁄2 Pound, soaked overnight in water to cover (2 1/4 Cups)
  Carrots 4 , peeled and diced
  Red bell pepper 1 , seeded and chopped
  Green bell peppers 3 , seeded and chopped
  Tomatoes 2 Large, peeled, seeded, and chopped
  Turnips 4 , peeled and diced
  Winter squash 1 Small, peeled, seeded, and diced (Such As Buttercup)
  Yellow zucchini 2 , diced
  Green zucchini 2 Small, diced
  Fresh mushrooms 1⁄4 Pound, sliced
  Green cabbage head 1⁄4 , shredded

1. Cut cheese as chunks of ½ inch each. Pass cheese, few pieces at a time, though a food processor with steel blade, adding hazelnuts and garlic cloves in between and process to finely ground cheese. Add olive while processing to form a smooth paste. Season pesto with pepper.
2. Take a enameled cast iron large Dutch oven, place on medium heat, add olive oil sufficient to cover the bottom of the pan. Sauté, stirring continuously, onions, garlic, thyme and bay leaves, for about 5 minutes to allow onions to become translucent.
3. Add chicken stock, bean with soaking liquid and carrots. Allow the mixture to come to boil, lower the heat to minimum and keep simmering to allow beans to become soft.
4. Add tomatoes, bell peppers, winter squash and turnips and simmer till squash becomes tender. Stir in mushrooms and green and yellow zucchini and continue to simmer for few more minutes. Add cabbage and cook to wilt cabbage.

5. Remove the bay leaves, pour into soup bowls in equal amounts and add 1 tsp pesto on to the top. Serve immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5363 Calories from Fat 2732

% Daily Value*

Total Fat 303 g466.9%

Saturated Fat 42.3 g211.6%

Trans Fat 0 g

Cholesterol 143 mg47.7%

Sodium 6132.7 mg255.5%

Total Carbohydrates 475 g158.4%

Dietary Fiber 114.7 g458.6%

Sugars 149.4 g

Protein 208 g416.3%

Vitamin A 1273.2% Vitamin C 1729.3%

Calcium 254.8% Iron 242.6%

*Based on a 2000 Calorie diet

Autumn Vegetable Soup With Hazelnut Pesto Recipe