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ALL RECIPES

Sonoma Summer Soup with Pesto

  • Pair with Zinfandel
Primary Ingredients

1 onion, chopped

1 carrot, chopped

3 medium red potatoes, quartered

1 tablespoon minced garlic

1 cup tomatoes, peeled, seeded, and chopped

1 tablespoon herbes de Provence

2 quarts chicken stock

2 yellow zucchini

2 green zucchini

2 cups green beans, trimmed and quartered

1/2 bunch spinach

1 cup cooked small pasta (shells, orecchiette, or other)

Salt & pepper to taste

Pesto for garnish

Grated Parmesan cheese for garnish

Primary Technique
  1. Heat olive oil over medium-high flame in a large, heavy bottomed soup pot.
  2. Add the carrots, potatoes, onions and garlic.
  3. Cook about 10 minutes so that the vegetables get some color. Add tomatoes, herbs and chicken stock.
  4. Bring to a simmer and cook about 10 minutes. Add the zucchini and green beans. Simmer until the potatoes and zucchini are cooked, about 5 minutes.
  5. Add the spinach, beans, and cooked pasta and simmer a few minutes until the pasta is hot.
  6. Season to taste with salt and pepper. Serve with a dollop of pesto on top, grated parmesan cheese and crusty bread. 
soup
Beans Ingredients

1 pound dried white beans, Great Northern preferred

1/2 cup olive oil

1/4 cup chopped garlic

1 sprig rosemary

Salt and pepper

Beans Technique
  1. Soak the beans in 2 quarts of cool water for several hours or overnight.
  2. Drain the beans, place them in a large pot and add water to cover.
  3. Add the remaining ingredients and bring to a simmer. Cook until tender, about 45 minutes.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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