Pistou Soup Recipe
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PrintTotal time: more than 2 hours
Difficulty: Easy
Ingredients
Ingredients for 6 servings
- 1 cup small white beans
- Bouquet garni –:1 bay leaf, 1 sprig each of thyme, marjoram, parsley, and basil
- 8 cups water
- 1 1/2 tsp salt
- 1/2 lb carrots (2 medium)
- 1 (4oz) red potato, peeled
- 1/2 lb green beans
- 1 small zucchini (about 1/4 lb)
- 1/2 lb tomatoes, seeded and diced
- 1/2 cup basil leaves, packed
- 1/3 cup grated Parmesan cheese
- 2 large cloves, garlic, coarsely chopped
- 2 tbsp olive oil
- 1 oz vermicelli, broken in thirds
Method
- The night before, wash the beans, place in bowl and cover generously with cold water.
- The next day, drain the beans and place in large pot. Tie the bay leaf, thyme, marjoram, parsley and basil sprigs together with a kitchen string. Add the bouquet garni, the water and the salt to the beans. Bring to a boil, reduce heat and cook gently, loosely covered, for 1 1/2 hours.
Meanwhile, prepare the carrots, potato, green beans, zucchini, and tomatoes ; cut in 1/2-inch dice except zùucchini ( 2-inch dice) - Combine the basil leaves, cheese and garlic in a small food processor and process until finely ground, then add the olive oil and process to form a smooth paste. Set aside.
- After 1 1/2 hours, add the carrots and potato to the beans and cook 15 minutes. Add the zucchini and green beans and cook 10 minutes. Add the tomatoes and cook 5 minutes, then the vermicelli and cook 3-5 minutes, until the vermicelli is tender.
- Stir in the ground basil mixture, adding more salt if needed. Cook 2 minutes. Serve in broad soup bowls, accompanied by crusty bread.
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©Copyright MSCOMM 1996 – 2008. Michèle Serre, Éditeur
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