Serve this quick-cooking vegetable stew with a hearty red wine to stand up to the bold flavors of the pancetta and pistou, a mixture of tomatoes, basil and garlic that is beloved in some parts of France as a final flavoring for soups and stews. Letting the stew rest briefly before serving gives the pistou’s flavors a chance to open up. From The Culinary Institute of America’s “One Dish Meals,” serves 4.
Ingredients
4 cups water, or as needed
2 slices pancetta
1 large carrot, cut into medium dice
1 Idaho potato, cut into medium dice
3 small yellow onions, cut into medium dice
1 cup cooked or canned cannelini beans, drained
1 cup green beans
1 cup medium-dice zucchini
2 green onions, green and white portions, cut into 1/3-inch lengths
3/4 cup small dried pasta (shells, bow ties, or orrechietti)
Salt as needed
Freshly ground black pepper as needed
1/2 cup diced plum tomatoes
1/3 cup chopped basil
2 teaspoons minced garlic
1 tablespoon extra-virgin olive oil
Directions
Combine water and pancetta in a large soup pot. Bring to a boil, reduce heat to a low simmer and add carrot, potato, onions and cannelini beans. Simmer slowly over low heat until potatoes are tender, 30 to 35 minutes. Add green beans, zucchini, green onions and pasta, simmer until all the vegetables are flavorful and the pasta is tender, 20-25 minutes. Season to taste with salt and pepper.
While stew cooks, make the pistou: Chop tomatoes, basil and garlic with a chef’s knife or in a food processor to make a relatively smooth paste. Transfer to a bowl and stir in extra- virgin olive oil.
Stir pistou into stew and let rest off the heat, covered, for a few minutes before serving. Serve immediately in warmed soup plates.
