This classic French soup is finished with a dollop of pistou, a French nut-free version of the Italian pesto. It's a simple soup typically made with whatever vegetables are in season. Generous spoonfuls of green pistou add a wonderful garlicky flavor to it. Have it as a filling meal any time you want.
Image Source:
MyRecipes
Method of preparing the Soup:
-
Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, then cover and let stand for 8 hours.Â
-
Drain, and return beans to pan. Add 6 cups water, then bring to a boil. Reduce heat, and simmer for 45 minutes or until tender. Drain, and then return beans to pan.
-
Add leek and next 9 ingredients (through dash of thyme) to the pan, stirring to combine. Add 10 cups water, and then bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.
-
Stir in zucchini, macaroni, and green beans. Cook 15 minutes or until macaroni is tender. Discard bay leaf.
Method of preparing the Pistou:
-
Combine basil, cheese, and garlic in a food processor, and then process until a stiff paste forms.Â
-
With processor on, slowly pour oil through food chute, and process until well blended. Serve with soup. Garnish with thyme sprigs (optional).Â
Chef's Tip:
You can use vegetable stock or light chicken stock instead of water if you have some available.
Source: MyRecipes
Go to BabaMail
