Recipe by Kumquat the Cat's friend
A Provençal classic. Made this for dinner tonight. I just love fresh basil leaves and spring is the best season to get them! Note that the pistou is very garlicky, so tone it down a bit if you or anyone in your family is not a big garlic fan. Based on an article in the food section of the NY Times by Mark Bittman (the Minimalist). Pistou is pesto en français. I changed this around a bit to make lower fat and a bit easier. Am posting for Zaar World Tour 2006.
Top Review by Maito
A delicious and hearty soup! I tinkered with it a little, adding broccoli, cauliflower, and green beans, instead of the celery and beans. And I added parsley to the pistou. Also used less pasta, and added some bread to it, that really thickened it. Glad to have leftovers with this one!
- 1 large onion, peeled and chopped
- 2 medium carrots, peeled and chopeed
- 2 celery ribs, trimmed and chopped
- 6 -7 cups vegetable broth
- 1 cup cranberry beans (canned or frozen) or 1 cup lima beans (canned or frozen) or 1 cup garbanzo beans (canned or frozen)
- 2 medium potatoes, peeled and chopped
- 2 small zucchini, trimmed and chopped
- 2 tomatoes, cored, seeded and chopped
- 1 cup pasta, broken into pieces (small like ditalini, capellini)
- 1⁄2 cup freshly grated parmesan cheese (optional)
- 6 -8 garlic cloves, peeled
- 2 cups fresh basil leaves, washed
- 1 tablespoon extra virgin olive oil
- 1 tomatoes, peeled or 1⁄4 cup tomato paste
- salt and pepper, to taste
Directions See How It's Made
- Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
- When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
- Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper.
- About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.