Recipe for Vegetable Soup with Basil and Garlic 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR SOUP ----------------
1/2 qt Water
2 med Leeks, (white and pale-green parts only), thinly sliced crosswise
1 med Onion, thinly sliced
2 med Carrots, halved lengthwise and thinly sliced crosswise
3/4 lb Potatoes, peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
3/4 lb Butternut or other winter squash, peeled and cut into 1/2-inch pieces
1 lb Fresh white beans in pods, shelled, or 1 1/2 cups drained cooked white beans
Bouquet garni of 1 celery rib, 3 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 bay leaf tied together with kitchen string
6 oz Green beans, cut crosswise into 1/2-inch pieces
2 sm Zucchini, (1/2 lb), cut into 1/4-inch-thick slices
1 cup Elbow macaroni
----------------- FOR PISTOU ----------------
4 lrg Garlic cloves
Generous handful fresh basil leaves, (preferably with blossoms)
1/4 tsp Salt
1 cup Freshly grated Parmesan
1 x Firm-ripe medium tomato, peeled, seeded, and cut into chunks
1 x 1/4 cups olive oil, up to 1
Instructions:
Instructions: Make soup:
Bring water to a boil in a 5-quart pot and simmer leeks, onion, carrots, potatoes, squash, white beans (if using fresh), and bouquet garni 30 minutes, or until beans and squash are tender but remain intact. Add green beans, zucchini, and macaroni (and cooked white beans if using) and simmer 15 minutes, or until macaroni is tender but not falling apart.

Make pistou while soup is cooking:
Pound garlic, basil, salt, and pepper to taste with a large mortar and pestle, alternating between pounding and turning with a grinding motion, until mixture forms a paste. Work in enough Parmesan to make a very stiff paste, then add about one third of tomato, pounding and grinding into the paste. Gradually work in remaining cheese and tomato with a little olive oil until mixture is a barely fluid paste. Gradually work in 1 cup oil, or enough for pistou to become a sauce. (Pistou will not be an emulsion, so it should be thoroughly mixed each time it is dished out.)

Serve soup with mortar of pistou on the side, to be added to taste by each person.

Cooks note:
o If you dont have a large mortar and pestle, finely chop basil and garlic and mash in a bowl with back of a spoon.

Makes 4 to 6 servings.

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