Winter Vegetable Soupe au Pistou

  1. In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat.
  2. Reduce the heat to low, cover and simmer for an hour.
  3. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure theyve been drained and rinsed).
  4. While the soup is simmering, make the pistou if you dont already have some in your freezer.
  5. Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente.
  6. Taste and adjust seasonings.
  7. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own.
  8. Pass additional Parmesan or Gruyere for sprinkling.

water, onion, garlic, bouquet garni, green cabbage, winter, carrots, celery stalks, leeks, salt, white beans, soup pasta, freshly ground pepper, batch pistou

Taken from cooking.nytimes.com/recipes/1013883 (may not work)

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