Soupe Au Pistou With 13 Vegetables

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Title: Soupe Au Pistou With 13 Vegetables
Categories:
Yield: 12 servings

1 c Small dried white beans
(Great Northern) -- soaked
Overnight in
Cold Water
1 md Yellow onion -- peeled,
Cut In Half And
Stuck With 2 Cloves
1 Bay leaf
4 ts Salt
1 tb Olive oil
3 md Red onions -- diced
1/2 ts 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 c White wine
1 Bay leaf
Bouquet Garni:
3 Sprigs thyme
1 Sprig rosemary
Parsley (small amount)
Tied together
6 c Vegetable Stock(Or 8 Cups)
Or
Chicken stock OR
Water
1 c Small pasta such as tubetti
1 sm Bulb fennel -- cored,
Cut In Half Lengthwi
And Sliced Thin
1 md Zucchini -- cut in half
Lengthwise
Sliced 1/2" Thick
2 sm Yellow squash -- Sliced 1/2"
Thick
2 Ripe tomatoes(or 3) -- Cored
Chunked
1 c Baby Peas (Fresh Or Frozen)
2 c Spinach leaves -- washed
And
Cut into wide strips
1/2 bn 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
cookfive 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) Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96
show

Recipe By : TOO HOT TAMALES SHOW #TH

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