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mediterranean
Pistou: Mediterranean Vegetable Soup with Basil Sauce

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Comments: 1
 

Recipe

Yield:
Serves 8

Ingredients

For the Basil Sauce:

  • 2 cups basil leaves, packed
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped walnuts
  • 2 tablespoons tomato paste
  • 3 cloves garlic, crushed
  • 5 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

For the Soup:

  • ¾ cup dried cannellini (white kidney) beans or 1 cup canned cannellini beans, drained
  • ¼ cup extra virgin olive oil
  • 1 pound ripe tomatoes, peeled, seeded, and chopped, or 1 (16-ounce) can Italian-style plum tomatoes
  • 2½ quarts chicken or vegetable stock, homemade or low-sodium canned
  • 2 carrots, peeled and sliced thin on the bias
  • 2 medium leeks, trimmed, washed, cut into 2-inch julienne, and rewashed
  • ¼ pound string beans, trimmed and cut into 1½-inch lengths
  • 2 small zucchini, cut into small cubes
  • ½ cup vermicelli, broken into small pieces
  • 1 cup tender celery leaves (from the inner ribs), chopped
  • 1/8 teaspoon saffron threads

Directions

Prepare the basil sauce: In a food processor fitted with the metal blade, pulse the basil, Parmesan cheese, walnuts, tomato paste, and garlic until puréed. Add the 5 tablespoons of olive oil and pulse until smooth. Season with salt and pepper. Place in a container, cover, and refrigerate until ready to use. (If you float a ¼-inch layer of olive oil over the basil sauce and keep it covered and refrigerated, it will keep for up to 2 weeks.)

Wash and pick over the dried beans and drain. In a medium saucepan of boiling water, cook the beans for 5 minutes. Remove from the heat, cover, and allow the beans to cool in their liquid. Return the cooled beans to the heat, bring to a boil, then simmer for 1 hour or until tender. (If using canned beans, carefully rinse twice in cold water, and drain.)

In a large nonreactive soup kettle, heat the ¼ cup of olive oil over medium heat. Add the tomatoes and cook for 3 minutes, or until they release their juice.

Add the stock and bring to a simmer. Add the carrots and leeks and simmer for 10 minutes. Add the string beans and the cannellini beans and simmer for 3 minutes. Add the zucchini, vermicelli, celery leaves, and saffron and simmer for 5 minutes until the pasta is tender. Stir in 2 tablespoons of the basil sauce and taste for seasoning.

Ladle the soup into warm soup plates and serve with the remaining basil sauce on the side.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

411kcal (21%)
173mg (17%)
22mg (37%)
236mcg RAE (8%)
818mg
82mg
11g
6g
7g
39g
6mg (2%)
1697mg (71%)
5g (23%)
26g (40%)
3mg (17%)
 

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  • Teri

    12.28.12 Flag comment

    This soup is delicious and is perfect on a Winter day. Instead of adding the Basil Sauce to the pot, I added a dollop to each bowl as a garnish along with cracked pepper. I also omitted the tomatoes (except for the tomato paste in the Basil Sauce) only to due to personal dietary restrictions.

    Served with warm cheesy bread although I think this would go well with Crusty rolls or a slice of Asiago cheese bread (from Panera Bread) for dipping.

    My family enjoyed this meal.

    Thanks for sharing!

 

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