1 lb. dried great northern white beans
2 cups zucchini or yellow squash, sliced
3 cups butternut, acorn or pumpkin squash, peeled and cut into 3/4" cubes
1 onion, chopped
3 cloves garlic, minced
3 stocks celery, diced
1 red potato, peeled and diced
2 carrots, peeled and diced
1/2 cup diced sweet red pepper
2 Tbl. minced fresh basil or 1 tsp. dried basil
2 tsp. salt
pepper
Place beans in a large stock pot and fill pot halfway with water. 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, salt and basil. Bring to a boil, reduce heat and simmer, uncovered about 2 hours. Beans and winter squash should be tender. Taste for salt and pepper.
For pistou:
4 cloves garlic, minced
2 cups basil leaves
1/2 cup olive oil
In food processor combine the garlic and basil leaves. Process until finely
minced.
Add the oil and blend well. Pour into 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.
Notes:
This soup is very adaptable. Feel free to add or delete vegetables. Try adding
red potatoes, green beans, fresh peas, lima beans or fresh corn in the summer.
A quicker version can be made by using canned great northern beans.
Wine Recommendation:
2001 TERRE ROUGE Téte-a-Téte
Simple soup and our easy to drink Rhône blend make for a pleasant evening.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge