Soupe au pistou

12 servings

Ingredients

Quantity Ingredient
1 large Onion; peeled, diced
2 Leeks; white parts only cleaned and chopped
3 tablespoons Olive or salad oil
2 larges Tomatoes; peeled, chopped
12 cups Water
2 cups Potatoes; diced
2 cups Green beans; cut up
1½ teaspoon Salt
¼ teaspoon Pepper
2 Zucchini; about 3/4 pound each, washed, stemmed and diced
1 can (1 lb) cannellini or navy beans; drained
½ cup Broken spaghettini or vermicelli
4 Cloves garlic; crushed
½ cup Sweet basil; chopped OR
1½ tablespoon Dried basil
½ cup Grated Parmesan cheese; preferably freshly grated
4 tablespoons Olive oil

Directions

Saute onion and leeks in heated oil in a large kettle, until tender.

Add tomatoes and cook 2 minutes. Pour in water; bring to a boil. Add potatoes, green beans, salt, and pepper. Lower heat and cook slowly, uncovered, 15 minutes. Add zucchini, beans, and spaghettini; cook another 20 minutes, until ingredients are tender. Meanwhile, prepare sauce. Pound garlic and basil in a mortar or bowl with a pestle or spoon to form a paste. Stir in cheese. Add oil, 1 tablespoon at a time, and beat. Just before serving, mix in ½ cup hot soup to thin the paste. Gradually stir into hot soup and serve at once. Pass grated cheese with soup.

from The Complete International One-Dish Meal Cookbook "Soups" posted by Tiffany Hall-Graham

Submitted By JOELL ABBOTT On 10-21-94

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