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VEGETABLE SOUP WITH PISTOU Recipe

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This recipe for VEGETABLE SOUP WITH PISTOU, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pistou:
1/2 c packed fresh basil leaves
1/4c olive oil
1/4c grated Parmesan
2 T pine nuts

Soup:
5 c vegetable broth
1 small potato, peeled & diced
1 small carrot peeled & diced
1/2 onion coarsely chopped
1/2 leek thinly sliced
11/2 t chopped fresh thyme
1 bay leaf
2/3 c drained cannelli (white kidney) beans 1 small tomato, peeled, seeded, chopped 1 small zucchini coarsely diced
2oz green beans, cut into 1/2 inches

Directions:
Directions:
For Pistou: Blend all ingredients in processor to coarse pu­ree. Season with salt and pepper. Transfer to container. Pour enough oil over to cover with thin layer. Cover and refrigerate. Can be made up to 1 week ahead. Spoon off oil before using.

For Soup: Bring stock to boil in large saucepan. Add potato, carrot, onion, leek, bay leaf & thyme. Reduce heat; simmer until potato is almost tender. Add beans, tomato, zucchini & green beans. Simmer until beans are tender. ladle into bowls and top with dollop of pistou. Serves 6. The secret to this recipe: don't
overcook the vegetables.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This good with out the Pistou also.

 

 

 

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