2 cups cooked small dried beans, such as navy, pea, white, etc.
1/2 cup small soup macaroni
pepper to taste.
--Pistou---
3 cloves garlic----1/2-1 Cup chopped basil
1/4 Cup olive oil---1/3 Cup grated Parmesan.
Instructions
In large stock pot (5-6 quart) heat butter or margarine and oil and add onion, leeks, and carrots. Saute the vegetables for 5 minutes, and then add the potato, boiling water and salt. Bring soup to a boil, reduce heat and simmer uncovered for about 30 minutes.
Meanwhile prepare the pistou. In a blender process the garlic and basil, gradually adding in the oil.. Transfer the mixture to a bowl, and stir in the Parmesan. Set the pistou aside.
To the soup pot, add the spinach, green beans, tomatoes, zucchini, cooked beans, and macaroni. Bring the soup to a boil, reduce the heat and simmer until the pasta is cooked (about 8-10 minutes. Stir in half the pistou, saving the rest for the table use or some other purpose. Season the soup with pepper adn additional salt if desired.
Originally Submitted
8/18/2009
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