Easton & Terre Rouge
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Soupe au Pistou

:
Cooking Time:
02:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 cups dried great northern beans
  • 4 cups sliced zucchini or yellow squash (or 1/2" cubed winter squash)
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3 stalks celery, diced
  • 1 red potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1/2 cup diced sweet red pepper
  • 2 tbsps minced fresh basil
  • 2 tsps salt
  • 4 cloves of garlic
  • 2 cups fresh basil leaves
  • 1/2 cup extra virgin olive oil
Directions

Place beans in a large stock pot and fill pot half-way with water. Soak the beans overnight OR bring to a boil, turn off heat, cover and let sit for one hour.

 

Drain beans of all water, rinse and put back in pot.

Add 4 qts. of water, all the vegetables and basil. (You will add the salt later).Bring to a boil, reduce heat and simmer, uncovered about 2 hours. Beans and winter squash (if using) should be tender. Add the 2 tsp. salt and some fresh pepper. Wait about 10 minutes for the beans to absorb the salt and taste. Adjust salt as desired.

Keep warm on a very low simmer. The soup can stay on the stove for several hours, if needed. The beans and vegetables will break down more - not a bad thing, just different.

 

Make the Pistou:

In a  food processor fitted with a metal blade, combine the garlic and basil leaves. Process until finely minced.

Add the oil gradually and blend well. Pour into a small bowl and set aside.

 

To serve:

Just before serving, stir about 1/4 cup pistou into the pot. Ladle soup into individual bowls and pass the pistou around to those who wish to add a little more to their soup.

 

Serves 8-10.

The recipe can be easily doubled for larger crowds.

 

 

Recipe by Jane O'Riordan