Bean Soup Provencale With Pistou (france) pistou is pesto

[Guest guest]

Bean Soup Provencale With Pistou (france)

 

Soup

1 1/2 cups chopped onion

1 1/2 cups celery

1 cup sliced leeks

1/4 cup vegetable oil

8 cups water

1 cup sliced carrots

1 turnip, diced

1 tablespoon salt

1/4 teaspoon coarsely-ground pepper

2 16 oz. cans great northern beans or other small

white beans

1 small zucchini, sliced

1 cup sliced fresh or frozen spinach

 

Pistou;

1/2 cup chopped parsley

1/4 cup olive oil

1/4 cup grated Parmesan cheese

1 to 2 garlic clove

1 tablespoon crushed dried basil

1 teaspoon lemon juice

 

For the Pistou Sauce: Place parsley, olive oil, grated

Parmesan cheese, garlic, basil and lemon juice in a

blender or food processor; process until smooth.

(Makes about 1/3 cup)

Saute onion, celery and leeks in oil about 5 to 10

minutes or until tender. Add water, carrots, turnip,

salt and pepper. Bring to a boil; reduce heat, simmer

25 minutes or until vegetables are tender. Add beans,

zucchini and spinach; heat thoroughly. Add 2

tablespoons Pistou Sauce to soup; pass remaining.

Serves 8 to 10.

 

 

 

______________________________\

____

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile./mobileweb/onesearch?refer=1ONXIC