Vegetable Soup with Pistou |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Navy beans, leeks, carrots, tomatoes, potatoes, and zucchini combine for a heart-healthy soup that takes the chill off a cold winter night. The flavorful topping is a basil pistou, a mixture similar to pesto minus the pine nuts. Ingredients:
1/2 cup dried navy beans |
6 cups water |
1 3/4 cups chopped leek |
1 cup chopped onion |
1 cup finely chopped carrot (about 2 medium) |
1 cup chopped seeded peeled tomato |
3/4 cup peeled diced potato |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper |
8 parsley sprigs |
1 bay leaf |
dash of ground thyme |
10 cup water |
1 1/2 cups diced zucchini (about 2) |
3/4 cup uncooked elbow macaroni |
1/4 pound green beans, trimmed and cut crosswise in half |
1 cup fresh basil leaves |
1/3 cup grated parmesan cheese |
4 garlic cloves, peeled |
2 tablespoons extravirgin olive oil |
fresh thyme sprigs (optional) |
Directions:
1. To prepare soup, sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain; return beans to pan. Add 6 cups water; bring to a boil. Reduce heat, and simmer for 45 minutes or until tender. Drain; return beans to pan.
2. Add leek and next 9 ingredients (through dash of thyme) to pan, stirring to combine. Add 10 cups water; bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
3. Stir in zucchini, macaroni, and green beans; cook 15 minutes or until macaroni is tender. Discard bay leaf.
4. To prepare pistou, combine basil, cheese, and garlic in a food processor; process until a stiff paste forms. With processor on, slowly pour oil through food chute; process until well blended. Serve with soup. Garnish with thyme sprigs, if desired.
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