SKAGIT LATE SUMMER VEGETABLE SOUP WITH PISTOU

Hart’s Homestead

1 sweet onions, diced

2 medium carrots, diced

2 small zucchini, diced

2 red potatoes, peeled and diced

2 herb bundles: several fresh bay leaves and several sprigs of summer savory and thyme,tied securely with household twine

Hedlin Farms

3 tomatoes, peeled and diced

1 large garlic clove, peeled and minced

4 large cloves fresh garlic, quartered lengthwise

Frog Song Farm

2 stalks celery, diced

8 ounces dried cranberry beans

4 ounces dragon’s tongue beans

Well Fed Farm

1 cup fresh basil leaves and flowers

4 ounces green beans, cut up

Samish Bay Cheese

1 cup freshly grated Montasio cheese

Extra-virgin olive oil

Salish Sea salt

Fresh ground pepper

Soup:

Rinse beans, picking over them to remove any pebbles.

In a 4-quart stockpot, combine some oil, an herb packet, onions, and 1 minced garlic clove. Soften over medium heat, stirring regularly for about 10 minutes.

Add the beans and stir to coat. Add 2 quarts of water. Bring to a boil, reduce to a simmer and cook until just tender. Season with salt and pepper. Set aside.

In an 8-quart stockpot, combine some oil, onions, 4 large cloves fresh garlic, quartered lengthwise, and celery and cook until softened. Add the carrots and potatoes, and cook another few minutes.

Add the tomatoes, beans and their cooking liquid, and the other herb packet. Bring to a boil, and simmer for 10 minutes. Season with salt and pepper.

Add the green beans, dragon’s tongue beans, and zucchini and simmer until tender.

Pistou:

Place 1 large garlic clove, peeled and minced and some salt in a mortar and mash with a pestle to form a paste. Add the basil, little by little, pounding and turning the pestle with a grinding motion to form a paste. Slowly add the oil, a little at a time, until the paste is homogenous. Taste for seasoning. Stir again before serving. Transfer to a small bowl.

Serve the soup with a spoonful of pistou and topped with grated cheese.

Burk

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