Vegetable Soup

Prep Time 15

Cook Time 30

Total Time 45

3 tablespoons olive oil
2 medium red onions pulsed in a food processor until ground
1 large fennel bulb pulsed in a food processor until ground
3 medium carrots pulsed in a food processor until ground
½ pound mushrooms pulsed in a food processor until ground
2 large red peppers pulsed in a food processor until ground
8 cloves of garlic pulsed in a food processor until ground
½ pound green beans stemmed and then cut into ½-inch segments
1 pound fresh tomatoes diced
1 cup fresh corn kernels cut from the cob
3 cups of Tuscan kale stemmed and cut into 1-inch pieces
2 small hot peppers minced (I use Fresno peppers for a fruity, toasty heat)
10 cups stock
2 cups favorite petit pasta I use a small whole wheat bow tie or brown rice for gluten free
Kosher salt and freshly cracked pepper
3 cups fresh basil leaves
½ cup parsley leaves
2 cloves garlic
⅓ cup extra-virgin olive oil
Kosher salt and freshly cracked pepper

Lightly brown the onions, fennel, carrots, mushrooms, peppers, and garlic, in a large saucepan or stockpot lightly coated with extra-virgin olive oil, over medium-high heat until they are lightly browned and very dry (about 15 minutes).
Add the vegetables, beef stock, and pasta. Add salt and pepper to taste, and simmer the soup for 15 minutes or until the pasta is cooked through.
Ladle the soup into bowls and spoon Herb Pistou on top.
Herb Pistou:
Process all of the ingredients in a food processor until a paste is formed.
Store in the refrigerator, cover the surface with parchment paper to keep oxygen off of it and to prevent the herbs from turning black.
Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2012. Subscribe Now.
Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.