French Soupe au Pistou

Recipe Description

From Organic Gardening magazine (1985). A lovely soup made delicious with pesto. Enjoy!

1½ lbs green beans, in 1 inch pieces
2 medium yellow onions, chopped
2 large potatoes, peeled and diced
3 large ripe tomatoes, chopped
2½ quarts chicken stock or vegetable stock
2 cups cooked large white beans or chickpeas (If using cans, with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
½ cup vermicelli or other thin noodles, broken into small pieces
1 cup fresh basil leaves, firmly packed
? cup freshly grated Parmesan cheese
? cup extra-virgin olive oil
2 teaspoons chopped fresh garlic

In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
Bring to a boil, then simmer until beans and potatoes are crisp tender.
Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
Stir this paste into the soup, bit by bit.
Adjust seasoning if necessary.
After the sauce has been added, the soup may be warmed, but not boiled.
Serve with hot or toasted slices of french bread.

This article uses material from the "French Soupe au Pistou" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License