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reader recipe poll: soupe au pistou (soup with pesto)

Soupe au Pistou (adapted from The Best Soups in the World)

  • 1c. dried white beans, soaked in water overnight, drained
  • 2 small zucchinis, chopped
  • 4-6 carrots, chopped
  • 3 leeks, white and light green part only, sliced thin
  • 1/4c. olive oil
  • 12c. water
  • 1lb. frozen cut green beans
  • 2 14.5oz. cans diced tomatoes
  • 2 baked potatoes, diced in small pieces
  • 1c. pesto
  • 2t. salt
  • 1c. ditali or small tubular pasta

Place the drained white beans in a large pot and cover with 10-12 cups water.  Bring to a boil, reduce, and simmer for 1 hour.  Drain and set aside.

Saute the zucchini, carrots, leeks, and olive oil together over medium high heat for 8-10 minutes.  Add the 12c. water, beans, green beans, tomatoes, potatoes, pesto, and salt.  Bring to a boil.  Reduce and simmer for 20 minutes.  Add the pasta and simmer for another 15 minutes, or until pasta and veggies are tender.

Five words: Get this in your belly.  

I’m actually more excited about making this again in the fall/winter.  It’s so hearty and cold-weather perfect!

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