"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Thursday, June 12, 2014

Spring Vegetable Soup with Pesto #Foodie Friday

Yum
Spring Vegetable Soup with Pesto - simplelivingeating.com


The first day of summer is not officially until June 21st this year. I keep hearing about school being out, and the warm weather people are enjoying in parts of the U.S.... but here in New York, we are in school until the end of June and it is cool, rainy Spring. 


I'm not complaining. I actually prefer cooler weather. I always say, "You can put another sweater on when it's cold, but you can't take your skin off when it's hot." 


Spring Vegetable Soup with Pesto: simplelivingeating.com

So we are enjoying the last Spring vegetables of the season in a soup. I got the idea of putting a swirl of pesto in the soup as a garish while waiting in the doctor's office. Someone else always manages to get the food magazine before me, and I get stuck with Golf Digest. I kept an eye on the lady with the  Bon Appetit and snatched the magazine as soon as she was called. I only got to flip through it a little. But I noticed a soup that had pesto in it. I loved the idea,   and so my Spring Vegetable Soup with Pesto was born.


Spring Vegetable Soup with Pesto: simplelivingeating.com


Spring Vegetable Soup with Pesto

by Diane Balch
simplelivingeating.com

preparation: 15 minutes                                    serves: 6 to 8

Ingredients:

4 tablespoons of Extra Virgin Olive Oil (EVOO)
1 leek chopped greens and all
1 large spring onion or about 6 scallions chopped
1 small fennel or anise bulb chopped
4 carrots chopped
2 celery stalks chopped
1 bunch of asparagus chopped
1 cup of baby spinach
1 cup of frozen peas
6 cups of chicken stock
1 teaspoon of poultry seasoning
2 cans of 15 ounce Great Northern Beans
1/2 cup of quinoa 
salt and pepper to taste


for the pesto:

1 bunch of basil
EVOO
parmesan cheese


Directions:

1) Put the 4 tablespoons of EVOO in a large sauce pan on medium high heat. As you chop the vegetables add them with a pinch of salt to the sauce pan. Start with the vegetables that take longer to cook: onions, fennel, carrots, celery... then add the rest except the peas! Add the poultry seasoning, salt and pepper.

2) Stir and cook vegetables until they all wilt. You don't want to get to the point of browning any of them.

3) Add the chicken stock and bring the soup to a boil. Stir and add quinoa. Lower to a simmer and let cook for about 20 minutes or until the hardest vegetables can be pierced with a fork. (It is best if the soup can sit for a while and be heated up to eat later.)

4) While your vegetables are simmering put a bunch of basil leaves in a food processor (a mini-processor is great for this) Add about one tablespoon of cheese and EVOO and give it a spin on high. Check if it is smooth enough for you, and if it is cheesy enough, if not add another tablespoon of EVOO/cheese.. continue until you get the consistency that you like. 

5) Just before you are ready to serve the soup bring it to a boil and add the peas and the beans. Shut off heat and let sit for about 2 minutes. It is best to add these last so they don't get mushy.

6) Drizzle each bowl of soup with the pesto and serve with a big piece of crusty buttered bread.








Remember to visit and follow my co-host Adelina at Home Maid Simple to find out what blogger she is featuring this week!!!
Along with the MOST POPULAR POSTS from last week's party.





Foodie Friday Features:

            
From: Vintage Zest

Turkish Eggplant Stew
Turkish Eggplant Stew

Eggplant is starting to come into season. I tend to just make eggplant parmesan with them. Now this is a different way to make eggplant and enjoy some other seasonally fresh vegetables.





From: This Silly Girl's Life 

Sweet Ginger Asian Chicken Marinade
Sweet Ginger Asian Chicken Marinade

I tend to get in rut with marinades too... now this is a simple way to make your small chicken or cornish hen taste a little different then the same old barbecue sauce.




From: Love Bakes Good Cakes

Blueberry Crumble Bars
Blueberry Crumble Bars

You don't always feel like making a pie with all the wonderful berries that around this time of year. Jamie has a great alternative. You can use any berry you like in this recipe. 




Please copy this button for your blog if you are featured:







We visit all posts and comment on many! 
We also Pin and Tweet! 


Instructions for Foodie Friday linky:

This is a food party please link up only food related posts. Thank you. 

Don't link and RUN. Click on at least 3 other recipes, leave comments.

SUBSCRIBE TO THE PARTY HOSTS:  BY EMAIL OR RSS... 

or Google +, Twitter, Pinterest

SPREAD THE WORD: PIN, FB, TWEET ETC... this party. It is good for you and me.


By posting in this party you are giving this blog permission to reprint (with a link to your post) in recipe roundups and featured posts any recipes/articles you share with us.




This post is shared on the following food/craft parties.




Also enter this excellent Father's Day giveaway:







30 comments:

  1. Hi Diane,
    Looks like we are both thinking about the wonderful summer soups with awesome vegetables. Your soup looks delicious! Thanks so much for the party and have a really good weekend!
    Miz Helen

    ReplyDelete
    Replies
    1. I hope your rain has stopped. We still are overcast here. Good to see you.

      Delete
  2. Your soup looks amazing. Definitely pinning this one. I'm with you- I linked a lemon artichoke soup ,It's still cool here in Philadelphia. Thanks so much for hosting this party.

    ReplyDelete
    Replies
    1. Bummer, you got the left over Spring weather too. Artichoke is a favorite in my house. Can't wait to check it out.

      Delete
  3. Thanks for the party Diane! That soup looks amazing!! I love all sorts of veggies!! Have a great weekend! :)

    Sandi @ A New York Foodie

    ReplyDelete
    Replies
    1. Thanks Sandi,
      I know you are overcast too... when are we going to get back to that beautiful sunshine we had?

      Delete
  4. We must be all thinking soup this week because I also linked my Donna Hay pea soup.

    You mentioned us visiting some of the other links. I saw so many recipes I wanted to check out, I could be here, all night visiting those links and enjoy every moment.

    ReplyDelete
    Replies
    1. I haven't made pea soup in a while... need to check out your recipe. Thanks for visiting other bloggers.

      Delete
  5. I love the addition of pesto! My doctor's office doesn't even have food magazines, I'm so glad your's did. I might have to blend the vegetables first, but it looks delicious. I know, I'm weird. ;) Thanks so much for the party. Have a wonderful weekend!!

    ReplyDelete
    Replies
    1. No food magazines at ALL, philistine! I think you need to complain. So it's Golf Digest for you too? The pesto works really nicely.

      Delete
  6. Thanks so much for hosting and for the feature, Diane!! I absolutely love pesto - and love the idea of adding it to a soup! Pinning! Have a great weekend! ♥

    ReplyDelete
    Replies
    1. You are very welcome Jamie. Your bars look so good. I would hide them from the kids to eat for breakfast too.

      Delete
  7. Love the idea of adding pesto to the soup. I made a similar soup tonight. I am sure the leftovers will taste great with some pesto. Have a great weekend.

    ReplyDelete
    Replies
    1. Try it out... the pesto really wakes up the flavors.

      Delete
  8. What a wonderful soup! It's screaming my name as I'm a pesto-freak :) I eat pesto with a teaspoon
    Thank you for the party Diane and have a great weekend

    ReplyDelete
    Replies
    1. Finally a recipe for you Winnie, we have been eating more vegetarian takes to my health conscious daughter.

      Delete
  9. Fabulous soup Diane and perfect for spring. Thanks for hosting and I hope you have a lovely weekend.
    Sam

    ReplyDelete
    Replies
    1. Thanks Sam,
      Always so glad to see you here.

      Delete
  10. Happy Foodie Friday ! Hope you're having a fabulous day, Diane.
    Blessings, Kristy

    ReplyDelete
  11. Dear Diane, Thank you for hosting! Your soup looks light and delicious...a lovely early summer dish. Have a beautiful and blessed weekend, Catherine xo

    ReplyDelete
  12. Thanks for hosting Diane and sharing your fresh spring time recipe! I needing to get to our farmer's market soon. Have a great weekend!

    ReplyDelete
  13. I kind of forget about soup when spring rolls around...but I wouldn't hesitate for a second if a bowl of your veggie soup appeared in front of me! Looks terrific.

    ReplyDelete
    Replies
    1. Thanks Liz,
      I;m not a cold soup person, but I'm finding light soups and stews nice in the Spring.

      Delete
  14. Your pesto vegetable soup with pesto really sounds good, and with all the fresh veggies on the way I can't wait to try it. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
  15. Diane, you are so funny. I wish I could take off my skin right now. It is hot!!!
    Sorry about the Golf Digest, but at least you were able to quickly pick up this fab idea for pesto before being called. Thank you for linking.

    ReplyDelete
    Replies
    1. Yes, I lucked out this time... if only I wasn't rushing to these appointments I might actually remember to bring my own reading material.

      Delete
  16. What a lovely soup, Diane. I like the idea of adding pesto, it's the perfect compliment to those lovely spring veggies you have used! Pinned to my soups board on Pinterest.

    ReplyDelete
    Replies
    1. Thank you so much for pinning this soup April.

      Delete
  17. I love veggie soup! Pinned. Hugs! Lou Lou Girls

    ReplyDelete
  18. Your Vegetable Soup is just delicious Diane! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

    ReplyDelete