Vegetable Soup with Pistou Sauce

This classic French soup is finished with a dollop of pistou, a French nut-free version of the Italian pesto. It's a simple soup typically made with whatever vegetables are in season. Generous spoonfuls of green pistou add a wonderful garlicky flavor to it. Have it as a filling meal any time you want. 

Ingredients for Soup: 

 

Navy beans - 1/2 cup (dried) 

 

Water - as needed 

 

Leeks - 1 3/4 cups (chopped) 

 

Onions - 1 cup (chopped) 

 

Carrots - 1 cup (about 2 medium) (finely chopped) 

 

Tomatoes - 1 cup (chopped, seeded, and peeled) 

 

Potato - 3/4 cup (peeled and diced) 

 

Salt - 1 1/2 tsp. 

 

Black pepper - 1/4 tsp. 

 

Parsley - a handful

 

Bay leaf - 1 

 

Thyme - a dash (ground) 

 

Zucchini - 1 1/2 cups (about 2) (diced) 

 

Elbow macaroni - 3/4 cup (uncooked) 

 

Green beans - 1/4 lb (trimmed and cut crosswise in half)

Ingredients for Pistou: 

 

Basil leaves - 1 cup (fresh) 

 

Parmesan cheese - 1/3 cup (grated) 

 

Garlic - 4 cloves (peeled) 

 

Olive oil - 2 tbsp. 

 

Thyme - 2 sprigs (optional) 

 

Method of preparing the Soup:  

Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, then cover and let stand for 8 hours. 

 

Drain, and return beans to pan. Add 6 cups water, then bring to a boil. Reduce heat, and simmer for 45 minutes or until tender. Drain, and then return beans to pan. 

 

Add leek and next 9 ingredients (through dash of thyme) to the pan, stirring to combine. Add 10 cups water, and then bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. 

 

Stir in zucchini, macaroni, and green beans. Cook 15 minutes or until macaroni is tender. Discard bay leaf.

Method of preparing the Pistou: 

Combine basil, cheese, and garlic in a food processor, and then process until a stiff paste forms. With processor on, slowly pour oil through food chute, and process until well blended. Serve with soup. Garnish with thyme sprigs (optional). 

 

Chef's Tip: You can use vegetable stock or light chicken stock instead of water if you have some available. 

 

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