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French Country Vegetable Soup with Pistou
For the soup:

1 cup dried cannellini beans
1 large onion, chopped
2 leeks, chopped, rinsed and drained
6 garlic cloves, peeled and minced
10 cups water
500g. small pink potatoes, quartered
2 large carrots, peeled, chopped
6 good flavoured tomatoes, chopped
300g. green beans, trimmed, cut in half
2 medium zucchini, sliced into rounds
4 fresh thyme sprigs
2 oregano sprigs
2 bay leaves
200g. small shaped pasta
2 tablespoons olive oil

For the pistou:

2 bunches fresh basil
2 cloves garlic
50g. toasted pine nuts
50g. parmesan cheese
olive oil
sea salt

 

Combine half the water with the beans and soak for 2 hours or overnight. Set aside.
Heat the olive oil and sautÈ the chopped onion, garlic cloves and leeks until golden and soft. Add the potatoes and sautÈ for 5 minutes. Add the drained beans, remaining water, carrots, tomatoes, thyme, oregano and bay leaves and simmer for 1 hour.
Meanwhile, make the pistou. Pick all the basil leaves off the bunches and rinse and dry thoroughly (but gently so as not to damage the leaves).
Puree the basil leaves in a food processor with the garlic and nuts and when roughly chopped, add the olive oil through the feed tube, adding just enough to achieve the correct desired consistency. Add the salt and grated cheese and stir thorughly. Add the zucchini and green beans and continue cooking for a further 20 minutes until the vegetables are soft. Add the pasta and cook just until the pasta is soft, about 2-5 minutes depending on size of pasta.
Stir half the pistou through the soup before serving then serve soup very hot with the remaining pistou alongside the soup.

Preparation Time: Serves: 8-10
Recipe Origin: France
Submitted by:
Kevin Milstein

Australia
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