Ingredients: |
Ingredients: 8 oz Dried Pinto Beans
Kosher salt and pepper
1 Pint cherry tomatoes
1 Medium leek, white and light green parts only, quartered lengthwise
and thinly sliced.
1 Medium head garlic, top of the head cut off and discarded. plus 6 medium garlic cloves, smashed and peeled.
2 Bay leaves
1 t. dried Thyme
1 oz. (2 cups) lightly packed fresh Basil leaves
1 oz. Parmesan, chopped
3 T. olive oil divided
2 T. pine nuts
4 oz. small pasta( such as Ditalini or elbows)
1 medium carrot, peeled, chopped in 1/2 inch pieces
1 small zucchini, chopped 1/2 inch pieces
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Directions: |
Directions:1. In a large bowl, combine the beans with 8 cups water and 1 T. salt. Stir, then let soak at room temperature for at least 12-24 hours.
2. Drain the beans and put them into a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups of water. Bring to a boil over medium high heat, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45-55 minutes.
3. Meanwhile, in a food processor, combine the basil, Parmesan, 2 T. of oil, the garlic cloves, pine nuts and1/2 tsp salt. Process until the mixture has a spreadable consistency, 30-60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside.
4. In a small sauce pan over medium heat the remaining T. olive oil until shimmering. Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside.
5. To the beans: add the carrot, 4 tsp salt and 1/2 tsp pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5-7 minutes. Stir in the toasted pasta and zucchini then continue to cook until the pasta and zucchini are tender, 6-10 minutes.
6. Remove and discard the bay leaves. Using tongs, remove the garlic head from the pot. Using tongs gently squeeze any tomatoes that are still whole so they burst. Taste the soup and season with salt and pepper. Ladle the soup into bowls. Swirl 1 T. of pistou into each: serve remaining pistou on the side. |
Personal
Notes: |
Personal
Notes: Pistou is a coarse puree of basil, garlic, cheese and olive oil. It is used as a finishing touch to infuse soup with heady herbal notes and bold garlickness. We toast the pasta in extra virgin olive oil to bring out the nuttiness flavor of in the pasta.
I stir at least 1 Tbsp. pistou into each bowl of soupl. Fabulous.
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This recipe for Soup Au Pistaou is from