Pistou Soup

~2 qts. water
1 1/2 cups scrubbed diced potatoes
1 1/2 cups peeled sliced carrots
1 3/4 cups cleaned sliced leeks (white parts)
2 tsp salt
1 cup sliced zuchini
1 small red pepper diced
2 cups cut green beans
1 1/2 cups cooked kidney beans
1/4 cup dry bread crumbs

Pistou Sauce

2 1/2 oz Parmesan cheese, grated (~ 1/2 cup)
3 oz tomato paste (can use up to 6 oz)
1/3 cup pine nuts
1 1/2 Tbs dried basil or 1/4 cup fresh basil
4-5 cloves garlic
1/3 cup olive oil
fresh ground black pepper

1. Combine and simmer: water, potatoes, carrots, leeks, and salt, until carrots and potatoes are just tender. (30-40 min.)

2. Add zuchini, red pepper, green beans, bread crumbs. Simmer until green beans just tender. (10-20 min)

3. Meanwhwile, prepare pistou sauce: Stir grated parmesan into tomato paste. Add finely ground pine nuts and basil. Work into paste. Crush garlic and stir it in. Pound with a wooden spoon to make a smooth paste. Gradually add oil until uniform consistency. Add pepper to taste.

4. Ladle out ~ 1 cup hot broth from soup and stir it into the pistou sauce. Add the mixture back to the soup, stir and serve.

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