Name: Vegetable Soup with Pistou
Yield: Serves 6 to 8
Ingredients: 10 cups (or more) water; 1 cup dried cannellini (white kidney beans); 1 large onion, chopped; 6 garlic cloves, minced; 1 pound small red-skinned potatoes, quartered; 2 leeks (white and pale green parts only), thinly sliced; 2 large carrots, peeled, chopped; 1 14 1/2-ounce can diced tomatoes in juice; 1/2 pound green beans, trimmed, cut into 1-inch pieces; 2 medium zucchini, chopped; 4 fresh thyme sprigs; 1 bay leaf; 1 cup farfalle (bow-tie pasta); Pistou

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Vegetable Soup with PistouGeorges Vernon and Margaret Skinner

Soupe au Pistou

Recipe information

Yield
Serves 6 to 8

Ingredients

10 cups (or more) water

1 cup dried cannellini (white kidney beans)

1 large onion, chopped

6 garlic cloves, minced

1 pound small red-skinned potatoes, quartered

2 leeks (white and pale green parts only), thinly sliced

2 large carrots, peeled, chopped

1 14 1/2-ounce can diced tomatoes in juice

1/2 pound green beans, trimmed, cut into 1-inch pieces

2 medium zucchini, chopped

4 fresh thyme sprigs

1 bay leaf

1 cup farfalle (bow-tie pasta)

Pistou

Preparation

Step 1
Combine 4 cups water, beans, onion and 2 garlic cloves in heavy large pot. Bring to boil. Reduce heat. Cover; simmer until beans are just tender, stirring occasionally, about 55 minutes.
Step 2
Add 6 cups water, 4 garlic cloves, potatoes, leeks, carrots, tomatoes with juices, half of green beans, half of zucchini, thyme and bay leaf. Bring to boil. Cover; simmer until vegetables are tender, stirring occasionally, 30 minutes.
Step 3
Add pasta to soup. Simmer 12 minutes. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes