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White Bean & Veg Soup W/Spinach Pistou




Source of Recipe


Country Living 1/03






Recipe Introduction


Pistou-France's version of pesto-is usually made from fresh basil. Use frozen spinach instead to make this pantry-friendly version.





List of Ingredients



• 2 cups dried navy beans
  
• 4 oz bacon (about 4 slices), diced
  
• 1 medium onion, diced (about 1 cup)
  
• 2 ribs celery, diced (2/3 cup)
  
• 5 14 -1/2 oz cans low-sodium chicken broth
  
• 1/2 tsp anise seed
  
• 1 cup canned whole tomatoes, drained, seeded, and diced
  
• 1/4 cup parsley, chopped, plus 2 T, minced
  
• 1/4 tsp plus 1/8 tsp salt
  
• 1/4 tsp ground black pepper
  
• 1/2 cup frozen chopped spinach, defrosted
  
• 2 cloves garlic
  
• 1/2 cup extra-virgin olive oil
  
• 1/2 T fresh lemon juice
  






Instructions



1. Quick-soak the beans: Place beans in large saucepan, cover with water, and bring to a boil over high heat. Remove from heat, cover, and let sit for 1 hour. Drain and set aside.
   
2. Make the soup: In a large pot over medium-high heat, cook bacon until browned but not crisp. Add the onions and celery and saute until translucent-about 5 minutes. Add the chicken broth, beans, and anise seed. Bring to a boil, lower heat, and simmer, partially covered, for 30 minutes. Add tomatoes, minced parsley, 1/4 tsp salt, and pepper and continue to simmer, partially covered, until beans are tender-about 1 hour.
   
3. Make the pistou: Place spinach, 1/4 cup chopped parsley, garlic, olive oil, lemon juice, and remaining salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside. Ladle the soup into bowls and top with 1 to 2 T of the pistou. Serve immediately along with Parmesan Crisps (recipe follows)
   






Final Comments


Makes 10 one-cup servings.

PARMESAN CRISPS: 1 cup grated Parmesan cheese, 2 tsp all-purpose flour, 1/8 tsp fresh ground pepper, 1/8 tsp crushed red pepper
Preheat oven to 375 degrees. Line a baking sheet with parchment paper, lightly oil the paper, and set aside. Combine all ingredients in a small bowl. Sprinkle the mixture by 2 T rounds-each round approximately 2" to 3" in diameter-onto the prepared pan. Bake until crisp and golden-about 10 minutes. Transfer crisps to a wire rack to cool. Serve immediately. Makes 8 servings.