French Provençal Vegetable Soup With Pistou

[Guest guest]

French Provençal Vegetable Soup With Pistou

 

2 cups dried white or flageolet beans, soaked overnight, discarding water

10 cups water

2 leeks, chopped into quarter pieces

2 carrots, chopped into quarter pieces

2 celery stalks, with leaves, chopped

2 zucchini, cubed

3 potatoes, cubed

15 green beans, cut small pieces

3 fresh tomatoes, peeled, seeded, chopped

1/4 cup chopped parsley

salt to taste

freshly ground black pepper to taste

 

Pistou Garnish: (French for Pesto)

6 garlic cloves

4 tablespoons tomato paste

1/4 cup chopped fresh basil

1/2 cup grated Parmesan cheese

1/2 cup olive oil

3 tablespoons chopped fresh parsley. to 4 tbsps.

 

In a large soup pot, bring the soaked beans and fresh water to a boil. Add all

the vegetables and herbs, bring to a second boil, then reduce the heat, cover

the pot, and simmer for an hour.

Meanwhile, make the pistou if you don't have any handy in the freezer. Press the

garlic, then whisk the tomato paste, basil, cheese, oil, and parsley with it in

a blender until it is a rich paste.

Add the salt and pepper to the soup, stir well, and continue simmering uncovered

for another 15 to 20 minutes.

When ready to serve, ladle the soup into big bowls. Pass the pistou -- and extra

Parmesan cheese, if you like -- so people can load up the bowl with flavor that

releases itself right under their noses.

Serves 6 to 8. And don't forget the crusty bread and wine.

 

 

 

______________________________\

____

Never miss a thing. Make your home page.

http://www./r/hs