The good news is, in spite of the name, you can still easily find what you need to make it.
And it's a perfect combination of warm soup and Summery nostalgia.
*Note: I made this pesto as directed in the recipe a few months ago and froze the excess. I thought it would be nice to drag some out on a miserable, cold day. I sort of thought I would make it a little further into the Winter, but what can you do? It froze spectacularly well. If you don't have it in you to make homemade pesto (super easy as long as you have a blender or food processor) just use the pre-made stuff in the refrigerated section at Meijer. I'm sure it would be a good stand-in, although I would recommend squeezing a lemon into it, because the lemony flavor adds a perfect punch of brightness. Sorry for the long note. Let's proceed...
Oh, and one more thing, it makes excellent left-overs!
Here's the recipe, in full:
- 1/3 cup plus 2 tablespoons extra virgin olive oil (EVOO)
- 1 cup orzo
- 2 small or 1 medium zucchini, finely chopped
- 1 pint cherry or grape tomatoes, halved
- 1/3 pound green beans, cut into thirds (a generous handful)
- Salt and pepper
- 1/2 cup white wine
- 4 cups chicken broth (32 ounces)
- 4 scallions, chopped
- 1 cup basil leaves
- 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls)
- 1/2 cup flat leaf parsley leaves
- 1/4 cup tarragon leaves
- 3 tablespoons pine nuts, lightly toasted
- 1 clove garlic, halved
- 2 teaspoons grated peel and juice of 1 lemon
- Crusty bread, for passing around the table
Preparation
In a deep skillet or soup pot, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the orzo and toast for 2 minutes. Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened, 8-10 minutes. Add the wine and boil for 1 minute. Add the chicken broth and bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the scallions and cook until the orzo is al dente, about 3 minutes.
While the soup is working, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice. Scrape down the sides and then, with the motor running, pour in the remaining 1/3 cup EVOO. Season with salt and pepper and transfer to a small bowl.
Divide the soup among four bowls and stir in some pesto. Serve with the bread.