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Summer Vegetable Soup With Pistou
2 leeks
1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, sliced lengthwise
8 cups chicken broth plus 2 cups water
12 ounces potatoes, peeled and cubed
4 medium carrots, halved lengthwise and sliced
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1/2 cup uncooked elbow macaroni
1 14.5 ounce can stewed tomatoes, including liquid
8 ounces fresh green beans, cut crosswise into thin rounds
8 ounces zucchini, halved lengthwise and sliced
2 15 ounce cans navy beans or Great Northern beans, including liquid
freshly ground black pepper
prepared pistou
Cut off all but the white and tender green parts of leeks. Cut off roots.
To clean leeks, split lengthwise and rinse well to rid them of dirt. Slice leeks crosswise.
Place oil in a large pot over medium heat. Add leeks, onion and garlic. Cook 2 minutes without browning. Add broth, water, potatoes, carrots, bay leaves and thyme. Bring to a boil over high heat and simmer 10 minutes. Add macaroni and cook until macaroni is al dente and potatoes are tender.
Add tomatoes and their liquid, green beans and zucchini. Simmer 5 minutes or until vegetables are tender. Add beans and their liquid. Bring back to a simmer, and add black pepper to taste.
Serve pistou alongside soup.
Makes 5 quarts or 10 servings.
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Summer Vegetable Soup With Pistou
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Category: Recipes
Prep Time: Cook Time: Total Time:
Summer Vegetable Soup With Pistou
2 leeks
1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, sliced lengthwise
8 cups chicken broth plus 2 cups water
12 ounces potatoes, peeled and cubed
4 medium carrots, halved lengthwise and sliced
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1/2 cup uncooked elbow macaroni
1 14.5 ounce can stewed tomatoes, including liquid
8 ounces fresh green beans, cut crosswise into thin rounds
8 ounces zucchini, halved lengthwise and sliced
2 15 ounce cans navy beans or Great Northern beans, including liquid
freshly ground black pepper
prepared pistou
Cut off all but the white and tender green parts of leeks. Cut off roots.
To clean leeks, split lengthwise and rinse well to rid them of dirt. Slice leeks crosswise.
Place oil in a large pot over medium heat. Add leeks, onion and garlic. Cook 2 minutes without browning. Add broth, water, potatoes, carrots, bay leaves and thyme. Bring to a boil over high heat and simmer 10 minutes. Add macaroni and cook until macaroni is al dente and potatoes are tender.
Add tomatoes and their liquid, green beans and zucchini. Simmer 5 minutes or until vegetables are tender. Add beans and their liquid. Bring back to a simmer, and add black pepper to taste.
Serve pistou alongside soup.
Makes 5 quarts or 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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