This summer Luke and I noticed a surge in galette popularity. Every food related Instagram account I follow posted at least one galette pic. Most posted two – a savory and a sweet. If anything, it’s a surprise galettes are not already more popular. Compared to a pie or tart, they’re way less intimidating and require no special equipment. No pie tin or tart ring necessary, all you need is a basic baking sheet. Galettes have a free form construction that allows for greater improvisation. They are also more forgiving. You don’t have to agonize over rolling the dough into a perfect circle. A little extra dough here and there can be easily remedied – just fold it over!
It is finally officially summer! The farmers’ market is overflowing with luscious fruits and vegetables begging to be turned into a delicious seasonal feast. And there is no more archetypal summer meal than soup.Oh-kaaaay…so that’s a completely sarcastic statement, but Luke and I both feel this soup deserves serious summer status! 1) It requires no oven use whatsoever 2) It includes many of summer’s best bounty aaand 3) This soup manages to be light and healthy (entirely veggie!!) but also extremely flavorful and nuanced (especially when parm broth is used). Luke and I strongly advise that you blast “Summer Sixteen” while chopping up all of these veggies. Making this delicious soup is an ideal way to celebrate summer.
This recipe is adapted from Mimi Thorisson’s soupe au pistou, which can be found in her cookbook A Kitchen in France.
Ingredients – Soup:
3 TBS olive oil
2 onions, thinly sliced
2-3 medium carrots, minced
1 leek, white and light green parts, thinly sliced
2 zucchini, minced
8 oz green beans, cut in half lengthwise
4-5 tomatoes, peeled, deseeded, and chopped (or 1 15-oz can chopped tomatoes, with juices partially drained)
5 cloves garlic, thinly sliced
1 bunch basil, roughly chopped
1 TBS herbs de provence
salt & pepper, to taste
1 bay leaf
5-6 cups water or preferred broth (chicken, vegetable, parm)
8 oz kidney beans (pre-soaked or from a can)
8 oz white beans (pre-soaked or from a can)
1 cup elbow macaroni
Luke and I topped our bowls with a simple mix of basil, garlic, olive oil, and a touch of salt, mashed with a mortal & pestle:
2 garlic cloves, minced
handful of basil leaves, finely chopped
1 TBS olive oil
pinch of salt
Directions:
In a large pot, heat olive oil over medium heat. Add the onions, carrots, leek, zucchini, green beans, tomatoes, and garlic. Saute for 5-8 minutes, stirring to make sure the vegetables cook evenly. Add the basil, herbs de provence, and salt and pepper. Saute for 2 minutes more.
Add your chosen liquid and bring to a boil. Once boiling, simmer for 15-20 minutes, uncovered.
Add the uncooked macaroni and cook until al dente, 8-10 minutes, and then stir in the beans.
Serve immediately! If you like, top with basil mix and shaved parm.
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