French Soupe Au Pistou

Recipe by Sharon123
READY IN: 45mins
YIELD: 24 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs green beans, in 1 inch pieces
  • 2
    medium yellow onions, chopped
  • 2
    large potatoes, peeled and diced
  • 3
    large ripe tomatoes, chopped
  • 2 12
    quarts chicken stock or 2 1/2 quarts vegetable stock
  • 2
    cups cooked large white beans (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
  • 12
    cup vermicelli or 1/2 cup other thin noodles, broken into small pieces
  • 1
    cup fresh basil leaf, firmly packed
  • 13
    cup freshly grated parmesan cheese
  • 2
    teaspoons chopped fresh garlic
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DIRECTIONS

  • In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
  • Bring to a boil, then simmer until beans and potatoes are crisp tender.
  • Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
  • Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
  • Stir this paste into the soup, bit by bit.
  • Adjust seasoning if necessary.
  • After the sauce has been added, the soup may be warmed, but not boiled.
  • Serve with hot or toasted slices of French bread.
  • To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
  • To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
  • For Vegetarian use vegetable broth and a vegetarian parmesan cheese.
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