Vegetable Soup with Pistou
From: Paulette, Saint-Leonard, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 1 pound [454 g] navy beans
  • 8 cups [2 L] cold water
  • 1 bunch fresh mixed herbs [thyme, bay leaf, parsley and savory]
  • 3 carrots, diced
  • 2 white turnips, diced
  • 2 leeks, diced [white part]
  • 2 onions, thinly sliced
  • 3 unpeeled zucchinis, diced
  • 3 potatoes, diced
  • 1/2 pound [227 g] string beans, cut into thin strips
  • 2 large tomatoes, peeled, seeded and diced
  • 1/4 cup [60 mL] cut macaroni noodles
  • Salt
  • Cold water [to boil beans]
Pistou
  • 5 cloves garlic, crushed
  • 1 large bunch fresh basil, chopped
  • 3/4 cup [175 g] freshly grated Parmesan cheese
  • 3/4 cup [190 mL] olive oil
  • Salt and pepper
  • Arrange navy beans into a casserole; cover completely with cold water.
  • Bring to a boil.
  • Lower heat; simmer for 10 minutes.
  • Remove from heat.
  • Cover and let sit for 20 minutes.
  • Drain and rinse beans under cold running water.
  • Transfer beans back into casserole; pour in cold water, add mixed herbs.
  • Cover and bring to a boil.
  • Lower heat immediately; simmer for 1 hour 15 minutes over low heat, sprinkling mixture with a little salt, half-way through cooking time.
  • Mix in carrot dices, turnip dices, leek dices and onion slices.
  • Simmer for 15 minutes more.
  • Add zucchini and potato dices, green bean strips and tomato dices.
  • Simmer for 15 minutes more.
  • Stir in macaroni noodles.
  • Simmer for 10 minutes more.
  • Meanwhile, prepare pistou.
  • Serve soup, along with pistou.
Pistou
  • Puree together crushed garlic cloves, chopped basil and freshly grated Parmesan cheese into a blender.
  • Slowly stir in olive oil, motor running.
  • Salt and pepper, to taste.