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Soupe au Pistou

Soupe au Pistou
YIELDS
8 servings
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Ingredients

Soupe au Pistou

1 ¼
cup dried white beans, such as, cannellini, navy, or, flageolet
1
Tbsp extra virgin olive oil
1
onion, finely chopped
3
cloves garlic, minced
1
stalk celery, thinly, sliced
6
carrot, diced
½
tsp each sea salt and pepper
6
cup water
5
cup chicken, or, vegetable, stock
1
each Bay Leaf, and, sprig, fresh thyme
4
small red potato, cubed
1
small bulb fennel, trimmed, cored, and, cubed
3
plum tomato, peeled, seeded, and, diced
1
zucchini, diced
4
oz haricots verts, or, thin, green, beans
2
cup shelled fresh or frozen peas
¾
cup broken vermicelli

Pistou

1 ½
cup lightly packed fresh basil, leaves
1
cup grated Parmigiano-Reggiano cheese
¼
cup extra virgin olive oil
4
large cloves garlic, minced
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Directions

Step 1

Rinse beans and sort, if necessary, discarding any blemished ones and any grit.

Step 2

In large saucepan, cover beans with 3 times their volume of water. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain. Return soaked beans to pan along with 3 times their volume of fresh water. Bring to boil; reduce heat, cover and simmer until beans are tender, about 3 hours. (Or soak overnight, drain and cook with 3 times their volume of water until tender, about 2 ½ hours.) Drain; set aside.

Step 3

Meanwhile, in Dutch oven, heat oil over medium heat; cook onion, garlic, celery, carrots, salt and pepper until onion is softened, about 6 minutes. Stir in water, stock, bay leaf and thyme; bring to boil. Reduce heat, cover and simmer for 10 minutes. Add cooked beans, potatoes and fennel; return to boil. Reduce heat, cover and simmer until potatoes are almost tender, about 5 minutes.

Step 4

Add tomatoes, zucchini, haricots verts, peas and vermicelli. (Note: If using frozen peas, add during last minute of cooking.) Cover and simmer, stirring occasionally, for 10 minutes or until haricots verts and peas are tender.

Step 5

PISTOU: Meanwhile, in food processor, purée basil with cheese; gradually blend in oil in thin, steady stream. Transfer to bowl; stir in garlic. (Make-ahead: Transfer to resealable plastic bag, press out air and refrigerate for up to 1 day or freeze for up to 2 weeks.)

Step 6

To serve, ladle soup into warmed bowls. Top with generous dollop of pistou.

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