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Soupe au Pistou
Provencal Vegetable Soup
2 C dried white beans (soaked overnight)
10 C water
2 leeks, chopped into quarters
2 carrots, chopped into quarters
2 stalks celery with leaves, chopped
2 zucchini, cubed
3 potatoes, peeled & cubed
20 green beans, cut into small pieces
3 large tomatoes, peeled, seeded & chopped
1/4 C fresh parsley, chopped
Salt & black pepper to taste
Garnish (recipe follows)
In a large pot, bring the soaked beans and fresh water to a boil. Add all of the vegetables and herbs; bring to a second boil. Reduce heat, cover and simmer for about one hour. Add the salt and black pepper to taste; stir well. Continue simmering uncovered for another twenty minutes. When ready to serve, ladle the soup into big bowls; add the garnish generously into each portion, with an extra bit of Parmesan cheese.
Suggestion: Serve with warm bread and wine.
Garnish:
6 garlic cloves, pressed
4 TBS tomato paste
1/4 C fresh basil, chopped
1/2 C Parmesan cheese, grated
1/2 C olive oil
4 TBS fresh parsley, chopped
Press the garlic cloves into a bowl using a garlic presser. Whisk in the tomato paste, basil, cheese, olive oil and parsley until mixture becomes a rich paste.
*Soupe au Pistou image (C) Jason Clevenger (2006). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license, a freely licensed media file repository.
Food Fare Culinary Collection: Monegasque Coquere
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