Soupe Au Pistou With 13 Vegetables

* Exported from MasterCook *

Soupe Au Pistou With 13 Vegetables

Recipe By : TOO HOT TAMALES SHOW #TH
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup small dried white beans (Great Northern) -- soaked
overnight in
-- Cold Water
1 Medium yellow onion -- peeled,
-- Cut In Half And
-- Stuck With 2 Cloves
1 bay leaf
4 Teaspoons salt
1 Tablespoon olive oil
3 Medium red onions -- diced
1/2 Teaspoon pepper -- freshly ground
3 Cloves garlic -- minced
2 leeks -- white and light
-- Green Parts Only,
-- Washed And Sliced Th
2 Ribs celery -- sliced thin
2 carrots -- peeled,
halved lengthwise -- and sliced thin
2 purple turnips -- peeled, cut into
small wedges
1/2 Cup white wine
1 bay leaf
Bouquet Garni:
3 Sprigs thyme
1 Sprig rosemary
parsley (small amount)
tied together
6 Cups Vegetable Stock(Or 8 Cups) Or
chicken stock OR
water
1 Cup small pasta such as tubetti
1 Small bulb fennel -- cored,
-- Cut In Half Lengthwi
-- And Sliced Thin
1 Medium zucchini -- cut in half
-- Lengthwise
-- Sliced 1/2" Thick
2 Small yellow squash -- Sliced 1/2" Thick
2 ripe tomatoes(or 3) -- Cored, Chunked
1 Cup Baby Peas (Fresh Or Frozen)
2 Cups spinach leaves -- washed and
-- cut into wide strips
1/2 Bunch parsley -- washed, picked
and chopped (about 1/2 cup)

Drain and rinse white beans. Place in medium saucepan with enough water to
cover by an inch. Add onion halves (with cloves) and bay leaf. Bring to a
boil, reduce to a simmer, and cook covered very gently 1/2 hour. Skim any
foam that has accumulated on the surface. Add water to just cover beans if
necessary. Add 2 teaspoons salt and continue to cook 1530 minutes until
beans are creamy inside but still intact. Remove bay leaf and onion halves,
and set beans aside in their cooking liquid until needed.
In the meantime, heat olive oil in large kettle or Dutch oven over medium
heat. Add onions, season with remaining salt and pepper, and cook 58 minutes
until softened. Add garlic, stir, cook 2 minutes or until fragrant. Add
leeks, celery, carrots, turnips and sweat 5 minutes. Add wine, bay leaf,
bouquet garni and simmer until wine is reduced by half. Add stock or water
and bring to the simmer. Add pasta and cook until pasta is almost al dente.
Add fennel, zucchini and squash, the cooked white beans and their cooking
liquid, and cook five minutes; add tomatoes and cook two more minutes.
Finally, add peas and spinach and cook 1 minute, until peas are tender. Add
parsley, taste and adjust seasoning if needed. Remove bay leaf and bouquet
garni. Serve with a dollop of pistou swirled in.
Yield: 12 servings (freezes well)
10/21/96 show


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