The abundance of vegetables in my fridge, plus the dreary Monday night weather, called for a vegetable soup. I very rarely make veggie soups; they tend to bore me. Minestrone? Blah. But with garlic sauteed veggies and a touch of dill, I may be a believer after all. I also experimented by adding a drizzle of homemade Dijon vinaigrette before serving.
Vegetable and White Bean Soup
3 cloves of garlic
1 large green squash
2 cans chicken broth
1/2 pound pasta (I used gemelli)
1 large can cannellini beans (white kidney beans)
dill (fresh or dried)
salt and pepper
splash lemon juice
Serve with grated parmesan or homemade Dijon vinaigrette drizzled on top (omit the lemon juice if adding vinaigrette). Recipe for the vinaigrette is below.
Saute onion in olive oil till translucent. Add garlic, carrots and squash. Saute till just tender. Add broth, bring to a boil. Simmer, stirring occasionally, for about 15 minutes.
Start cooking pasta separately.
Add beans to soup. Continue simmering till beans are tender. Season with dill, salt and pepper.
When pasta is done, toss with olive oil to keep from clumping together.
Add pasta to soup just before serving. Garnish with cheese or Dijon vinaigrette.
large plop of Dijon mustard
splash of white wine vinegar
Mix mustard, vinegar, salt and pepper. Add olive oil slowly in a thin stream, mixing as you pour.