Vegetable soup with pistou
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh basil leaves, packed |
| ¼ | cup | Olive oil |
| ¼ | cup | Parmesan cheese, freshly |
| 5 | cups | Vegetable stock or broth |
| 1 | small | Potato, peeled, coarsely diced |
| 1 | small | Carrot, peeled, coarsely diced |
| ½ | small | Onion, coarsely chopped |
| ½ | Leek, thinly sliced, (white and pale green parts only) grated | |
| 2 | tablespoons | Pine nuts |
| 1 | Bay leaf | |
| 1½ | teaspoon | Fresh thyme, chopped |
| ⅔ | cup | Cannellini (white kidney beans) canned, drained |
| 1 | small | Tomato, peeled, seeded, chop |
| 1 | small | Zucchini, coarse chopped |
| 2 | ounces | Green beans, trimmed, cut into 1/2\" pieces. |
Directions
PISTOU
SOUP
For Pistou: Blend all ingredients in a food processor to a coarse puree. Season with salt & pepper. (Can be prepared ahead and stored in fridge. Cover with a thin layer of oil and cover tightly. Pour off oil before using.)
For Soup: Bring stock to a boil in a large saucepan. Add potato, carrot, onion, leek, bay leaf, and thyme. Reduce heat and simmer until potato is almost tender, about 10 minutes. Add cannellini, tomato, zucchini and green beans; simmer until green beans are tender, about 4 minutes. Season with salt & pepper to taste.
Ladle soup into bowls and top with a dollop of pistou.
From: Bon Appetit, May, 1995, 'The Mediterranean, A Delious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95