Ingredients
- 2 tablespoons olive oil (extra-virgin)
- 1 large leek, washed and thinly sliced (2 cups)
- 1 celery rib, thinly sliced
- 1 large carrot, thinly sliced
- 2 garlic cloves, finely minced
- 1/2 pound potatoes (fingerling or new potatoes, diced and NOT peeled)
- 1/2 pound swiss chard, coarsely chopped
- 6 cups water
- 1 chicken bouillon cube (Knorr)
- 1 1/2 cups chopped broccoli (cut into small florets)
- 2 ounces dry pasta (1/2 cup dry small pasta shells or mini penne)
- FOR THE PISTOU
- 1 tomato (canned tomato, save rest of can for another use)
- 1/2 cup basil leaves (packed)
- 1/4 cup flat leaf parsley (packed)
- 2 garlic cloves, roughly chopped
- 1 tablespoons oil (extra-virgin olive oil)
- 1/4 cup parmesan cheese, grated
How to Make
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Step 1: In a 4-5 qt. heavy pot, heat the 2 tablespoons olive oil over medium flame. Add the leek, celery, carrot, and garlic, along with 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper, stirring occasionally, until the vegetables brown and stick to bottom of pot, about 10 to 15 minutes.
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Step 2: Meanwhile, wash the chard and remove the leaves from the stems. Chop the leaves and stems roughly, but keep them separate.
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Step 3: When the vegetables are ready, add the potatoes and chard STEMS to the pot. Add 1/2 teaspoon salt and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.
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Step 4: Add the water and bouillon cube and bring to a boil, stirring and scraping up the brown bits.
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Step 5: Stir in the pasta, chard leaves, broccoli and simmer, uncovered, until pasta is al dente and the vegetables are tender, about 10 minutes.
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Step 6: Meanwhile, make the pistou. Place the canned tomato, basil, parsley and garlic in a mini blender or food processor and whirl until it's small flecks. Add the olive oil and parmesan cheese and process until combined. You should still be able to see specks of the parsley and basil. Set aside.
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Step 7: Remove the soup from the heat and add in about half the pistou, reserving about 4 heaping teaspoons. Stir to combine. Taste and adjust seasoning if necessary.
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Step 8: To serve, ladle soup into individual serving bowls and top with a dollop (about a teaspoon) of the pistou.
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Note: we really like the pistou, so we usually double the recipe. If you do the same, just add about 1/3 cup to the soup and reserve four heaping teaspoons for the garnish. I'm sure you'll find something yummy (on sliced tomatoes, on bruschetta, in a turkey wrap...)to do with the leftover pistou!
We hope you enjoy this recipe!
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