Soupe au pistou

Name: Soupe au pistou
Cuisine: European, Mediterranean
Ingredients: 1 cup (200g) dried beans; 2 bay leaves; 3 tablespoons olive oil; 2 medium onions (peeled and diced, or 3 leeks, cleaned and sliced); 2 teaspoons chopped fresh thyme; 2 medium carrots (6 ounces (170g) carrots, peeled and diced); 2 medium zucchini (1 pound (450g) diced); 8 ounces (260g) green beans (tips removed and cut crosswise into quarters); 6 cloves of garlic (peeled and minced or thinly sliced); 1 tablespoon sea salt (and freshly ground pepper, to taste); 1 cup (250g) fresh or frozen peas; 1 cup (100g) dried pasta; any small variety will do (such as orzo, vermicelli, elbows, or shells); 1 large clove of garlic (peeled); pinch of salt; 2 cups (40g) gently packed fresh basil leaves; 1/4 cup (60ml) olive oil; 1 small tomato; peeled (seeded, and diced); 1 1/2 ounces (45g) Parmesan cheese (grated)

Instructions

Try to have all the vegetables diced and sliced about the same size, which makes for a nice presentation. Of course, you can vary the vegetables according to what’s available. Feel free to add any other herbs when sauteing the vegetables. If you wish to use canned beans, use 2 cups (300g, drained) or for a real treat, use 2 cups of fresh cooked shelling beans. There are a variety of ways to make this soup. Some people will cook the beans in one large pot with 3 quarts (3l) of water, then just add the vegetables once the beans are tender. I like to cook or “sweat” vegetables, in a saute pan first, which encourages extra flavor out of them.

Updated at: Mon, 11 Nov 2024 18:44:32 GMT