Recipe

Vegetable Soup With Pistou Recipe

Print Recipe

Ingredients

Directions

Step #1 To prepare soup, sort & wash beans, & place this In a large-ish Dutch oven.
Step #2 Cover up with water to 2 inches above beans; cover & let this stand 8 hrs.
Step #3 Drain; return beans to pan.
Step #4 Add 6 c water; bring to a boil.
Step #5 Reduce heat, & let simmer for 45 mins or until tender.
Step #6 Drain; return beans to pan.
Step #7 Add leek & next 9 ingredients (through dash of thyme) to pan, stirring to mix.
Step #8 Add 10 c water; bring to a boil.
Step #9 Reduce heat; simmer 30 mins or until potato is tender.
Step #10 Stir in zucchini, macaroni, & green beans; cook 15 mins or until macaroni is tender.
Step #11 Discard bay leaf.
Step #12 To prepare pistou, cheese, mix basil, & garlic in a food processor/blender; process until a stiff paste forms.
Step #13 With processor on, slowly pour oil through food chute; process until well mixed.
Step #14 Serve with soup.
Step #15 Garnish with thyme sprigs, if desired.
Enjoy the Vegetable Soup with Pistou recipe

Viewing Vegetable Soup with Pistou Receipe