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Soupe au Pistou




Source of Recipe


Internet


List of Ingredients




1 can (19-oz) cannellini beans, drained & rinsed
10 oz. package frozen lima beans
1/2 lb. green beans, strings removed, cut into 1-inch pieces
6 small potatoes, peeled & diced
5 onions, peeled & diced
5 carrots, peeled & diced
3 small turnips, peeeld & diced
3 zucchini, diced
2 oz. lean bacon, diced
1 leek, cleaned & coarsely chopped
1/2 head small cabbage,shredded
3 celery ribs, chopped
1 Tablespoon olive oil
10 cups water
2 bay leaves
pinch of sage
salt & freshly ground pepper
For the Pistou:
4 cloves garlic, peeled
2 cups fresh basil
1/3 to 1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt & freshly ground pepper


Recipe



1. Heat the olive oil in a large pan. Add the onions and cook for 5 minutes, then add the bacon, potatoes, leeks, carrots, sage and as much of the other vegetables the pan can hold and sauté for 5-8 minutes.

2.

Pour the 10 cups of water into a large stockpot and bring to a boil . Add the sautéed vegetables, along with the rest of the vegetables, bay leaves, salt and pepper. Simmer uncovered for at least 40 minutes.

3. Check the seasoning and continue cooking slowly for another 40-50 minutes or until all the vegetables are tender. Remove the bay leaves before serving.

4. For the pistou: Put the basil in a food processor bowl. Using a garlic press, press the garlic on top of the basil. Process until finely chopped.

5. With the machine running, slowly add the olive oil continuing until the mixture becomes pasty. Add the parmesan and process some more. Season with the salt and pepper.

To serve:
Ladle the soup into bowls and stir in a tablespoon of the pistou into each bowl. The extra pistou should be passed at the table so that more can be added if desired.