astray recipes: Soupe au pistou with 13 vegetables

Categories
Yield: 12 Servings

Measure	Ingredient
1 cup	Small dried white beans
	(Great Northern) -- soaked
	Overnight in
	Cold Water
1 medium	Yellow onion -- peeled,
	Cut In Half And
	Stuck With 2 Cloves
1	Bay leaf
4 teaspoons	Salt
1 tablespoon	Olive oil
3 mediums	Red onions -- diced
½ teaspoon	Pepper -- freshly ground
3	Cloves garlic -- minced
2	Leeks -- white and light
	Green Parts Only,
	Washed And Sliced Th
2	Ribs celery -- sliced thin
2	Carrots -- peeled,
	Halved lengthwise -- and
	Sliced thin
2	Purple turnips -- peeled,
	Cut into small wedges
½ cup	White wine
1	Bay leaf
	Bouquet Garni:
3	Sprigs thyme
1	Sprig rosemary
	Parsley (small amount)
	Tied together
6 cups	Vegetable Stock(Or 8 Cups)
	Or
	Chicken stock OR
	Water
1 cup	Small pasta such as tubetti
1 small	Bulb fennel -- cored,
	Cut In Half Lengthwi
	And Sliced Thin
1 medium	Zucchini -- cut in half
	Lengthwise
	Sliced 1/2" Thick
2 smalls	Yellow squash -- Sliced 1/2"
	Thick
2	Ripe tomatoes(or 3) -- Cored
	Chunked
1 cup	Baby Peas (Fresh Or Frozen)
2 cups	Spinach leaves -- washed
	And
	Cut into wide strips
½ bunch	Parsley -- washed, picked
	And chopped (about 1/2 cup)

Drain and rinse white beans. Place in medium saucepan with enough water to cover by an inch. Add onion halves (with cloves) and bay leaf. Bring to a boil, reduce to a simmer, and cook covered very gently ½ hour. Skim any foam that has accumulated on the surface.

Add water to just cover beans if necessary. Add 2 teaspoons salt and continue to cook 1530 minutes until beans are creamy inside but still intact. Remove bay leaf and onion halves, and set beans aside in their cooking liquid until needed. In the meantime, heat olive oil in large kettle or Dutch oven over medium heat. Add onions, season with remaining salt and pepper, and cook 58 minutes until softened. Add garlic, stir, cook 2 minutes or until fragrant. Add leeks, celery, carrots, turnips and sweat 5 minutes. Add wine, bay leaf, bouquet garni and simmer until wine is reduced by half. Add stock or water and bring to the simmer. Add pasta and cook until pasta is almost al dente. Add fennel, zucchini and squash, the cooked white beans and their cooking liquid, and cookfive minutes; add tomatoes and cook two more minutes. Finally, add peas and spinach and cook 1 minute, until peas are tender. Add parsley, taste and adjust seasoning if needed.

Remove bay leaf and bouquet garni. Serve with a dollop of pistou swirled in. Yield: 12 servings (freezes well) Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96 show Recipe By : TOO HOT TAMALES SHOW #TH

soupe au pistou with 13 vegetables