Vegetable Soup with Pistou

Vegetable Soup with Pistou
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups diced zucchini (about 2)
  • 2 tablespoons extravirgin olive oil
  • 8 parsley sprigs
  • 1 ½ teaspoons salt
  • ½ cup dried navy beans
  • Fresh thyme sprigs (optional)
  • 1 cup fresh basil leaves
  • + 17 more ingredients
    • ¾ cup peeled diced potato
    • 10 cup water
    • 1 bay leaf
    • 1 cup finely chopped carrot (about 2 medium)
    • 4 garlic cloves, peeled
    • 6 cups water
    • Pistou:
    • 1 cup chopped onion
    • 1 cup chopped seeded peeled tomato
    • ¾ cup uncooked elbow macaroni
    • ¼ pound green beans, trimmed and cut crosswise in half
    • ¼ teaspoon black pepper
    • 1/3 cup grated Parmesan cheese
    • Remaining ingredient:
    • Soup:
    • 1 ¾ cups chopped leek
    • Dash of ground thyme

To prepare soup, sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain; return beans to pan. Add 6 cups water; bring to a boil. Reduce heat, and simmer for 45 minutes or until tender. Drain; return beans to pan. Add leek...

View full recipe at My Recipes

Comments

Variations on Vegetable Soup with Pistou

  • Vegetable Soup with Pistou
    • 1 cup dried cannellini (white kidney beans)
    • 2 medium zucchini
    • Pistou
    • 1 14 1/2-ounce can diced tomatoes in juice
    • +9 other ingredients
  • Vegetable Soup with Pistou
    • 1 cup chopped carrots
    • 2 garlic cloves, peeled
    • 2 cups water
    • 3 1/2 cups chopped onions
    • 1 1/2 tablespoons olive oil
    • +16 other ingredients


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