Soupe au pistou - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | small | Onion, finely chopped |
| ½ | cup | Finely chopped celery |
| ¼ | cup | Chopped white-part of leek |
| 8 | cups | Water |
| 1 | cup | Chopped peeled and seeded tomatoes |
| ½ | cup | Sliced carrot |
| ½ | cup | Diced peeled potato |
| Pistou (recipe follows) | ||
| 1 | cup | Cooked or drained, canned white kidney beans |
| 1 | cup | Cooked or drained, canned red kidney beans |
| 1 | cup | Sliced zucchini |
| ¼ | pounds | Green beans, ends trimmed & beans cut diagonally into thirds |
| ¼ | pounds | Tubular pasta or elbow marcaroni |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| Finely shredded Gruyere cheese (opt.) | ||
Directions
1. In heavy 4-quart saucepan, heat olive oil. Add onion, celery, and leek. Cook until onion becomes transparent. Add water, tomatoes, carrot, and potato. Cover and cook 15 minutes. Meanwhile, prepare Pistou (recipe follows).
2. Add white and red kidney beans, the zucchini, green beans, pasta, salt, and pepper to vegetable mixture. Cook, uncovered, 12 minutes or until pasta is tender.
3. To serve, ladle soup into serving bowls. Spoon some Pistou into each bowl. Top with shredded Gruyere cheese, if desired. Serve immediately.
Pistou: In food processor with chopping blade, process 2 C fresh basil leaves, 2 cloves garlic, ¼ C finely shredded Gruyere cheese, and ⅛ teaspoon salt until finely chopped. With processor blade whirling, slowly pour in ¼ C olive oil until mixture is well combined.
Refrigerate until ready to serve.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary