Pistou Vegetable Soup
Source of Recipe
Healthy Foods
List of Ingredients
1 pound dried white beans -- cooked (you can use any white beans you have on
hand)
1 tablespoon olive oil
2 onions -- chopped
4 cloves garlic
3 carrots -- chopped
1 celery rib -- chopped
4 potatoes -- diced
1 can (28 oz.) whole tomatoes, diced
1/4 head cabbage -- shredded
8 leaves kale -- shredded
6 cups veggie1 stock -- canned or homemade
1 teaspoon thyme
salt and pepper to taste
Pistou
4 cloves garlic
4 ounces romano cheese -- cut in 1" pieces
3/4 cup pine nuts (pignolia)
2 cups basil leaves
3/4 cup olive oil
salt and pepper to taste
Recipe
PurE9e half the beans in your food processor and set aside. In a large pot,
heat olive oil and saute onion and garlic for about two minutes or till
translucent. Add carrot, celery and potato and saute another 2 minutes. Add
tomatoes and their liquid, beans, bean puree, and seasoning. Let simmer 5
minutes. Add veggie broth to the mixture (sooner if it seems to be drying
out) and cook till vegetables are tender. Add cabbage and kale, correct the
seasoning and serve with a dollop of pesto on the top. Serve soup with one
big soup spoon full of pistou stirred in.
Prepare Pistou
In a food processor, place the first 3 ingredients and let her rip. Next, add
basil and pulse till combines and chopped. Add olive oil in a slow stream
with machine running. Scrape out of the bowl and use or store in ice cube
trays in the freezer till molded. Then pull your pesto cubes out and stack
them in a ziplock and throw them back in the freezer.
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