Food recipes
Vegetable Soup with Herb Oil
Vegetable Soup with Herb Oil
Ingredients:
Olive oil
Onion
Garlic
Carrot
Fennel
Cabbage
Vegetable stock
Diced tomatoes
Tomato paste
Parsley
Oregano
Thyme
Bay leaf
Zucchini
Yellow squash
Cooked beans
Grated Parmesan cheese
Cooked small pasta
Salt and freshly ground black pepper to taste
Herb Oil:
3/4 cup firmly packed parsley leaves
2 garlic cloves, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/2 cup olive oil
Salt and freshly ground black pepper to taste
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, carrot, fennel, and cabbage. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
2. Scrape mixture into the slow cooker.
3. Add stock, tomatoes, tomato paste, parsley, oregano, thyme, and bay leaf to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until vegetables are almost tender. Add zucchini and yellow squash, and cook on Low for 2 to 3 hours or on High for 1 to 2 hours, or until vegetables are tender.
4. If cooking on Low, raise the heat to High. Add beans and Parmesan to the slow cooker, and cook for 20 to 30 minutes, or until simmering. Remove and discard bay leaf, add pasta, and season to taste with salt and pepper.
5. While soup simmers, prepare herb oil. Combine parsley, garlic, basil, rosemary, and oil in a food processor fitted with the steel blade or in a blender. Puree until smooth. Season to taste with salt and pepper, and scrape mixture into a bowl.
6. To serve, ladle soup into bowls, and pass herb oil separately.
Tip:
When soups are made with pasta, the cooked pasta should be added just prior to serving. Otherwise it will absorb stock from the soup and get mushy.
Variation:
Substitute chicken stock for the vegetable stock, and add 1/2 pound boneless, skinless chicken, cut into 3/4-inch cubes, at the onset of the cooking time.
Make Ahead:
The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.
Ingredients:
Olive oil
Onion
Garlic
Carrot
Fennel
Cabbage
Vegetable stock
Diced tomatoes
Tomato paste
Parsley
Oregano
Thyme
Bay leaf
Zucchini
Yellow squash
Cooked beans
Grated Parmesan cheese
Cooked small pasta
Salt and freshly ground black pepper to taste
Herb Oil:
3/4 cup firmly packed parsley leaves
2 garlic cloves, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/2 cup olive oil
Salt and freshly ground black pepper to taste
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, carrot, fennel, and cabbage. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
2. Scrape mixture into the slow cooker.
3. Add stock, tomatoes, tomato paste, parsley, oregano, thyme, and bay leaf to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until vegetables are almost tender. Add zucchini and yellow squash, and cook on Low for 2 to 3 hours or on High for 1 to 2 hours, or until vegetables are tender.
4. If cooking on Low, raise the heat to High. Add beans and Parmesan to the slow cooker, and cook for 20 to 30 minutes, or until simmering. Remove and discard bay leaf, add pasta, and season to taste with salt and pepper.
5. While soup simmers, prepare herb oil. Combine parsley, garlic, basil, rosemary, and oil in a food processor fitted with the steel blade or in a blender. Puree until smooth. Season to taste with salt and pepper, and scrape mixture into a bowl.
6. To serve, ladle soup into bowls, and pass herb oil separately.
Tip:
When soups are made with pasta, the cooked pasta should be added just prior to serving. Otherwise it will absorb stock from the soup and get mushy.
Variation:
Substitute chicken stock for the vegetable stock, and add 1/2 pound boneless, skinless chicken, cut into 3/4-inch cubes, at the onset of the cooking time.
Make Ahead:
The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.
Printed from https://recipe.bluelayer.org/recipe/68332/vegetable-soup-with-herb-oil