Soupe Au Pistou Les Montilles
"Soupe au pistou is one of the world's
greatest vegetarian soups," declares David
Ansel, columnist of The Soup Peddler's Slow
& Difficult Soups. Ansel abstruse this
authentic French compound from a ancestors in
Arles, France.
Ingredients
1½ cups extra-virgin olive oil
2 leeks, including light-green parts, diced
2 average carrots, diced
¾ cup white branch beans, blood-soaked overnight
¾ cup red branch beans, blood-soaked overnight
2 cups blooming beans, cut into inch lengths
1 average potato, bald and diced finely
2 average zucchini, diced finely
1 15-ounce can diced tomatoes
4 cloves garlic
1 cup coarsely chopped beginning basil
1 Roma tomato, coarsely chopped
¾ cup bend macaroni
Salt, to taste
Directions
- In a average stockpot, calefaction 1 cup olive oil
over average heat. Sauté leeks and carrots,
cover, and diaphoresis for at atomic 20 minutes.
- Add branch beans, blooming beans, potato,
zucchini, and diced tomatoes. Awning with
water and accompany to simmer. Reduce heat
and cover. Cook for 2 hours.
- Meanwhile, accomplish the pistou: In a blender
or aliment processor, alloy ½ cup olive oil,
garlic, basil, and Roma amazon to a smooth,
creamy consistency.
- Once beans are actual bendable and zucchini
and potato accept disappeared, add macaroni,
salt, and added baptize if needed. Cook
10 account or until pasta has softened.
Turn off heat.
- Stir in pistou and serve.
Nutrition Facts
Per serving: 603 calories, 43 g fat
(6 g saturated), 45 g carbohydrates,
12.5 g protein, 11 g fiber, 385 mg sodium
(17% Daily Value).