"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Winter Vegetable Soupe au Pistou Recipe

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This recipe for Winter Vegetable Soupe au Pistou, by , is from Noffke Family Recipes, 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!

Contributor:  
Contributor:  
Alexis Noffke

Category:
Category:

Ingredients:  
Ingredients:  
2 ½ quarts water
1 large onion, finely chopped
4 large garlic cloves, minced
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
½ small head green cabbage, shredded about 1/2 pound, or 4 cups
½ pound winter squash, cut in 3/4-inch dice
2 large carrots, cut in small dice
2 celery stalks, cut in small dice
2 leeks, white and light green part only, cleaned and sliced optional
2 medium turnips, peeled and cut in small dice
Salt
1 can white beans, drained and rinsed
½ cup soup pasta, like macaroni or small shells
freshly ground pepper
1 batch pistou

Directions:
Directions:
In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they’ve been drained and rinsed).

While the soup is simmering, make the pistou if you don’t already have some in your freezer.

Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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