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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

VEGETABLE SOUP WITH PISTOU Recipe

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This recipe for VEGETABLE SOUP WITH PISTOU is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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