French

Soup au Pistou

I'd encourage you to substitute vegetables based on whatever is in season.   Gluten-free readers can simply leave out the pasta, or use a GF pasta.

Soup au Pistou

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Serves: 6 Total Time: 1 hour and 25 minutes

Ingredients

  • 1/2 pound / 16 oz dried flageolet or great northern beans, soaked for at least 4 hours, preferably overnight, then drained
  • 1/8 cup olive oil
  • 2 medium onions, chopped
  • 1 medium leeks, trimmed and chopped
  • 2 stalks celery, chopped
  • 6 cups water
  • 1 16-ounce can, whole tomatoes, well drained, chopped
  • 2 medium yellow potatoes, chopped
  • 1 bouillon cube, optional
  • 1/8 pound / 2 oz. stellette (tiny star) pasta, or other small pasta
  • 1 zucchini, chopped
  • 1/4 cup chard stems, finely chopped
  • 1 teaspoon salt, or to taste
  • For the Pistou:
  • 1/2 tablespoon crushed garlic
  • 1/2 teaspoon fine grain sea salt
  • 2 cups basil leaves, torn into small pieces
  • 1 tomato (from above), well chopped
  • 1/8 cup extra-virgin olive oil
  • 1/2 cup grated aged Gruyere cheese

Instructions

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