Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Soupe au Pistou
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 218
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 13
- Sodium
- 758
- Total: 1 hr 50 min
- Prep: 10 min
- Cook: 1 hr 40 min
Ingredients
1/3 cup dry white beans (navy or Great Northern), washed
Pesto:
2 garlic cloves, peeled
3 tablespoons extra virgin olive oil
1 bunch fresh basil, leaves only
1 cup (4 ounces) freshly grated Gruyere or Parmesan cheese
2 small red potatoes, with skins
1 large carrot, peeled
1 small onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin
1 stalk of celery, peeled
1 large tomato, peeled, and seeded
1/4 pound green beans
8 cups chicken stock or canned broth
Salt and freshly ground black pepper to taste
Directions
- Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)
- Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.
- Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl.