green minestrone au pistou

why is life always playing in phases? good phases and bad phases. ups and downs. i mean, can’t it just be a smooth line? really nothing that exciting and not many hiccups, just general easiness? am i the only one who finds the ups and downs tiring? i’m trying hard to balance out the highs and lows to a better overall sound. and the past couple of months i thought i got pretty good at levelling it out. but then there’s a hiccup – and bum, scarlett on her bum, on the floor, confused. okay, so i’m riddling. WHAT I MEAN IS: i’m hot (i was wearing a cashmere pullover today… why??? it was 27 degrees out, FOR GOD’S SAKE*), cross (no obvious reason, just LIFE*) and stressed. stressed? oh, only because it’s THE SUPPER CLUB* this saturday and i’ve planned this massive ‘dolce far niente’ italian themed 7 course dinner for 14 people – and i haven’t fixed ANYTHING* so far! litterally nothing. i’m digging into pasta tonight (as in: home made orecchiette… wish me luck), as i speak, the flour is all over the kitchen. but hey, nothing that can’t be fixed… RIGHT*?? tell me i’m right, phu-lease?

green minestrone au pistou
inspired by gwyneth paltrow’s ‘it’s all good’**

ingredients:
1 small cauliflower, diced
1 small broccoli, diced
1 zucchino, diced
1 large piece celeriac, diced
1 piece celery stalk, diced
1 white onion, finely chopped
1 cup canned white cannellini beans, drained and cleaned
2 garlic cloves
1 small piece chili, finely chopped
1 bunch parsley
1 cup green beans, cut into small chunks
1 cup snow peas, cut into strips
1 cup sweet peas
2 potatoes, peeled and diced
2 tbsp. olive oil
3 tbsp. good vegetable broth and/or
3 litres water
some grated parmigiano for serving

for the pistou:
1 garlic clove
1 bunch basil leaves
1 tsp. salt (or to taste)
1/4 cup olive oil

directions***:
chop everything as indicated. heat the olive oil in a large saucepan. sweat the onion, garlic, potato, celeriac and chili until the onion is translucent. add water / broth and beans, because they take a while to cook. cook for about 7 minutes. then add everything else and cook for another 3 minutes. in the meantime make the pistou: just blend everything together in a food processor. wroooooom. ladle into soup bowls, sprinkle with the pistou and some grated parmigiano and serve.

* i know… I’VE NEVER REALLY USED CAPITALS BEFORE. BECAUSE THEY’RE SHOUTY AND THEY LOOK LIKE SOMEONE’S LOST IT. LIKE YOU’RE OUT OF CONTROL. LIKE YOU’RE A COMPLETE BITCH. Band actually i’ve turned them off in my blog template, feck. so even if i’m using them – and i’m using them now, all the way to the end of the post – you wouldn’t get to see them. no capitals for you, babes. BUT IT JUST FEELS LIKE A CAPITAL KIND OF SITUATION RIGHT HERE, OKAY? NO, I DON’T WANT TO KEEP CALM AND EAT A CUPCAKE! I WANT TO FREAK OUT AND HAVE A MELTDOWN, IF THAT’S ALRIGHT WITH YOU. THANK YOU. AND YES I’M SHOUTY, THAT’S THE WHOLE PURPOSE OF LOSING IT! PARDONNEZ-MOI AND GOODBYE, NOW. TA-DI-FUCKING-DA.

** it’s all good, huh? obviously only in phases, as we’ve just found out. okay, so gwyneth is a lying bitch, obviously. but i love her, all the same. she’s so annoyingly perfect – and somehow i want her to be my friend, cook an annoyingly healthy and spice-free soup for me and brush my hair while she tells me all about her day. yeah. maybe we can do that RIGHT AFTER the orecchiette disaster.

*** sorry, this is a super short and not elaborate at all recipe… i am having a minor meltdown. so you will just have to use your imagination and throw it all together, or ask me. tomorrow. it will be a new day and i’ll be ready to help you again, i promise i hope.

  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like