Soup au pistou

Yield: 8 servings

Measure Ingredient
1¼ pounds Sorted uncooked red kidney beans, rinsed
1 ounce Sorted uncooked great northern beans, rinsed
2 quarts Water
½ cup Each diced onion and sliced celery
6 ounces Pared potato, 1/4-inch cubes
4 smalls Plum tomatoes, peeled, seeded, diced
¾ cup Each sliced carrots and zucchini
½ cup Diagonally sliced green beans
2 tablespoons Tomato paste
2 \N Bay leaves
1 dash Pepper
3 ounces Uncooked small macaroni (ditalini, elbows)
1 cup Fresh basil leaves
1 tablespoon Hot water
4 teaspoons Olive oil
2 \N Garlic cloves, minced
1 ounce Grated Parmesan cheese


SOUP: In 4-quart saucepan combine beans; add water and bring to a boil. Reduce heat to low , add onion and celery, and simmer for 30 minutes. Add remaining ingredients for soup except macaroni and simmer until vegetables and beans are tender, about 45 to 60 minutes.

Add macaroni, stir, and cook for about 5 minutes.

PISTOU: While macaroni is cooking, combine all ingredients for pistou except cheese in blender container. Process until smooth, scraping down sides of container as necessary. Transfer to small bowl and stir in cheese.

TO SERVE: Remove and discard bay leaves from soup. Spoon pistou evenly into 8 soup bowls, then ladle soup evenly over pistou. Serve immediately.

Makes 8 servings of 1 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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