Pistou Soup
Ingredients
| 1 cup dried cannelloni beans, soaked overnight | ||
| 4 quarts water | ||
| 1 large yellow onion, chopped | ||
| 2 stalks celery, thinly sliced | ||
| 1/2 lb green beans, cut into 1 inch lengths | ||
| 2 large zucchini, halved lengthwise and sliced crosswise | ||
| 3 large ripe tomatoes, peeled, seeded and chopped | ||
| kosher salt and black pepper to taste | ||
| 3 garlic cloves | ||
| 40 fresh basil leaves | ||
| 1 small tomato, peeled, seeded and chopped | ||
| 3 tbs olive oil | ||
| 1/2 cup fresh Parmesan cheese, grated | ||
| kosher salt and black pepper to taste | ||
| 3 oz vermicelli, broken into 3 inch pieces | ||
| 2 tbs tomato paste |
Pistou is a combination of garlic, basil, tomato Parmesan cheese, olive oil,salt and pepper. In this recipe is used to flavor a soup containing beans, onions, celery, zucchini and green beans. The pistou is added to the soup and is also served in a bowl along side of the soup should you desire additional flavor.
- Drain the beans and place in a soup pot.
- Add the water and bring to a boil.
- Reduce the heat to low and cook for 30 minutes.
- Add onion, celery, green beans, zucchini, tomatoes, salt and pepper.
- Cook until the beans are nearly tender, about 30 minutes more.
- To make the pistou, in a bowl of a food processor, combine the garlic and basil and process until finely chopped.
- Add the tomato and process until fully incorporated.
- With the motor running, slowly add the oil and process until smooth.
- Add the cheese, salt and pepper and process until incorporated.
- Add the pasta to the soup and cook until the pasta and beans are tender, about 12 minutes, then season with salt and pepper and stir in the tomato paste..
- Stir 2 tbs of the pistou mixture into the soup and ladle into bowls.
- Serve the remaining pistou alongside.
- Serves 10.
- Optional: if desired you may add sliced sausage or chicken to the soup.
That sounds delicious…