Vegetable soup with pistou

6 servings

Ingredients

Quantity Ingredient
½ cup Fresh basil leaves, packed
¼ cup Olive oil
¼ cup Parmesan cheese, freshly
5 cups Vegetable stock or broth
1 small Potato, peeled, coarsely diced
1 small Carrot, peeled, coarsely diced
½ small Onion, coarsely chopped
½ Leek, thinly sliced, (white and pale green parts only) grated
2 tablespoons Pine nuts
1 Bay leaf
1½ teaspoon Fresh thyme, chopped
⅔ cup Cannellini (white kidney beans) canned, drained
1 small Tomato, peeled, seeded, chop
1 small Zucchini, coarse chopped
2 ounces Green beans, trimmed, cut into 1/2\" pieces.

Directions

PISTOU

SOUP

For Pistou: Blend all ingredients in a food processor to a coarse puree. Season with salt & pepper. (Can be prepared ahead and stored in fridge. Cover with a thin layer of oil and cover tightly. Pour off oil before using.)

For Soup: Bring stock to a boil in a large saucepan. Add potato, carrot, onion, leek, bay leaf, and thyme. Reduce heat and simmer until potato is almost tender, about 10 minutes. Add cannellini, tomato, zucchini and green beans; simmer until green beans are tender, about 4 minutes. Season with salt & pepper to taste.

Ladle soup into bowls and top with a dollop of pistou.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 05-03-95

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