Today it finally got cold. Really cold. So cold and drizzly that most people were released early from work, to avoid the icy streets. There may not be work or school tomorrow. It’s 28 degrees outside, and it’s sleeting. This is Austin, people! This is the depth of our winter! It cracks me up to see people freaking out, worrying about roads and cancelling all sorts of things, when people up North have to deal with temperatures below zero, with ice and snow and all that coldness. We’re just not used to that here, I guess.
So, in honor of the cold, I made soup for dinner. It was flavorful and full of veggies, comforting and perfectly aromatic. The addition of pesto at the end really brightened up the flavors…I used a fresh pesto from Central Market, and with every spoonful of soup, I could taste the brightness of the basil and the sharpness of the Parmesan cheese.
Italian Wedding Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 celery ribs
- 1 cup trimmed green beans, cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- Salt and freshly ground black pepper
- 2 medium zucchini, sliced into half-moons
- 1 (15-ounce) can navy beans, rinsed and drained
- 1/4 cup pesto
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook until softened, about 5 minutes. Add teh green beans, tomatoes, broth, salt and pepper to taste, zucchini, and beans. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Garnish each bowl with a spoonful of pesto.
Makes 4 to 6 servings.
Adapted from Vegan Planet by Robin Robertson.