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Italian Vegetable Soup with Hickory Smoked Tomatoes
Recipe Yield: 142 oz.

A Colorful Vegetable Soup accented with Crisp Garden Vegetables and finished with Basil Pesto
6  Cups  Water, boiling
1 3/5  Oz.  Minor's® All Natural Vegetable Base 6x1 lb.
1  Medium  Spanish onion, diced
1  Stalk  Celery, washed, diced
1  Each  Carrott, eashed. peeled, diced
2  tbsp.  Olive oil
1  Medium  Butternut squash, peeled, seeded, diced in 1/2
2  Each  Potatoes, washed, peeled, cut into 1/2" cubes
1  Cup  Green beans, washed, blanched, cut in half on bias
2  Cups  Cauliflower, florets, washed, blanched
3/4  Cup  Chick peas, canned, drained, rinsed
1  Cup  Tomatoes, hickory smoked, cut in half, seeds removed, fine diced
1/4    Bermuda Onion, julienne cut
1  Cup  Pesto, basil, prepared
  • Stir All Natural Vegetable Base into boiling water. Bring to a simmer and remove from heat. Use this for the simmering liquid when cooking the squash and vegetables.
  • Over low heat in a heavy bottomed rondeau, cook the celery, onion and carrots in the olive oil. Add the squash, potatoes and 2/3 stock. Simmer until vegetables are tender.
  • In small batches, purée the soup in a blender. Add more vegetable stock to thin to desired consistency.
  • Garnish each bowl of soup by ladling 8 oz. of hot vegetable broth into a warm shallow bowl and place a warm cauliflower floret in the center of the broth. Arrange the green beans at 2, 4, 8 and 10 o'clock positions with the cut portion towards the cauliflower floret. Next arrange the warm garbanzo beans and Bermuda onion in the same fashion, alternating each next to the green beans.
  • Finish the soup by placing some warm diced carrots on top of the cauliflower florets. Add the smoked tomatoes, evenly spaced around the vegetables. Finally, spoon the pesto evenly around the garden vegetables in the broth.
  • Serve.
  • Serving suggestions: Serve with grilled foccacia and garnish the soup with Minor's Olive and Herb Signature Flavor.
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