Pistou Soup

Serves 4

Takes a bit of prep, but you can do that well in advance. Try doing it in a crock pot. That way you can put it together in the morning, go away and it will be ready by dinner time. Serve with crusty Italian bread.

Omit beans and pasta for a simple vegetable soup. Or, use lentils instead of beans. Omit pasta for a less hearty soup.

1 onion, peeled and chopped

2 tbsp extra virgin olive oil

1 15 oz. Can cannelini or white beans, drained

2 carrots, peeled and diced

2 potatoes, peeled and diced

3 leeks or small zucchini, washed and sliced

1 14 oz can diced and peeled tomatoes

2 garlic cloves, crushed

1-2 tbsp chopped fresh basil or 1 tsp dried basil

2 tsp salt

Lots of freshly ground black pepper

1 qt/ liter vegetable broth

2 oz / 50 g pasta shapes

4 tbsp Basil Pesto

  1. Sauté the onion in the oil in a large sauce pan for 5 minutes until soft.
  2. Add the drained beans, vegetables, garlic, dried basil (if used), salt and pepper. Allow to cook for another 5 minutes. If using a crock pot heat it in advance and put the mixture into it.
  3. Add the stock, cover and simmer for 20 – 30 minutes. Especially if using a crock pot, add additional stock if necessary.
  4. Add the pasta and fresh basil (if using) about 10 minutes before serving.
  5. Check seasoning and serve with crusty Italian or French bread. Garnish each bowl with a tablespoon of Basil Pesto..

Source: "The Complete Vegetarian Cuisine" by Rose Elliot

Copyright © 2001-2012 by The Still Waters Group

Created with the Personal Edition of HelpNDoc: Easily create CHM Help documents