Soupe au pistou
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; peeled, diced |
| 2 | Leeks; white parts only cleaned and chopped | |
| 3 | tablespoons | Olive or salad oil |
| 2 | larges | Tomatoes; peeled, chopped |
| 12 | cups | Water |
| 2 | cups | Potatoes; diced |
| 2 | cups | Green beans; cut up |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Zucchini; about 3/4 pound each, washed, stemmed and diced | |
| 1 | can | (1 lb) cannellini or navy beans; drained |
| ½ | cup | Broken spaghettini or vermicelli |
| 4 | Cloves garlic; crushed | |
| ½ | cup | Sweet basil; chopped OR |
| 1½ | tablespoon | Dried basil |
| ½ | cup | Grated Parmesan cheese; preferably freshly grated |
| 4 | tablespoons | Olive oil |
Directions
Saute onion and leeks in heated oil in a large kettle, until tender.
Add tomatoes and cook 2 minutes. Pour in water; bring to a boil. Add potatoes, green beans, salt, and pepper. Lower heat and cook slowly, uncovered, 15 minutes. Add zucchini, beans, and spaghettini; cook another 20 minutes, until ingredients are tender. Meanwhile, prepare sauce. Pound garlic and basil in a mortar or bowl with a pestle or spoon to form a paste. Stir in cheese. Add oil, 1 tablespoon at a time, and beat. Just before serving, mix in ½ cup hot soup to thin the paste. Gradually stir into hot soup and serve at once. Pass grated cheese with soup.
from The Complete International One-Dish Meal Cookbook "Soups" posted by Tiffany Hall-Graham
Submitted By JOELL ABBOTT On 10-21-94