Shelly's Recipe

PROVENCAL VEGETABLE SOUP WITH BASIL

Category: Soups

1/3 cup dried cannellini beans
1 recipe Pistou (1 1/2 cups)
1 leek, white and green parts, thinly sliced
3 tomatoes, peeled seeded and chopped
2 carrots diced
2 potatoes, peeled and diced
3 small zucchini, diced
1 onion, chopped
1 handful green beans, trimmed and cut into 2 or 3 pieces
1 bouquet garni
2 quarts water
Salt and Pepper
1 cup shelled fresh or frozen peas
2 1/2 ounces dried short noodles
Grated Parmesan cheese

In a heatproof bowl, pour boiling water over the cannellini beans to cover, leave to soak for 30 minutes, and drain. Put the beans in a small saucepan with water to cover generously. Cover, bring to a simmer, and cook until nearly tender, about 1 hour, adding more water if the pan get dry.

Drain the beans and put them in a soup pot with the leek, tomatoes, carrots, potatoes, zucchini, onion, green beans, and bouquet garni. Add the water, season with salt and pepper, cover, bring to a simmer, and cook for 20 minutes. Add the peas, simmer for 5 minutes, and stir in the noodles. Continue simmering until the noodles are tender, about 7 to 10 minutes. They should not be crunchy.

The soup should be quite thick, but if too much of the water has evaporated, thin it with a little boiling water. Take the soup from the heat, discard the bouquet garni, and stir in half the Pistou. Cover and set aside for 10 to 15 minutes for the flavor to mellow. You may also let it cool and then store it in the refrigerator for up to 24 hours. Serve hot, passing bowls of parmesan cheese and the remaining Pistou separately.

Pistou
4 small bunches fresh basil (about 4 ounces)
6 cloves garlic, cut into pieces
1/4 cup pine nuts
1 cup grated Parmesan cheese
3/4 cup olive oil
Salt and Pepper

Strip the basil leaves from their stems and put the leaves in a food processor with the garlic, pine nuts, Parmesan cheese, and 3 tbsp olive oil.

In the bowl of a food processor, pulse mixture until very finely chopped, stopping to scrape down the sides of the bowl, as necessary. With the blades running, work in the remaining oil, adding it very slowly so the sauce emulsifies and thickens. Season to taste with salt and pepper.

The sauce may be refrigerated for 2 to 3 days. Let it come to room temperature, and whisk well before serving. Yield: 1 1/2 cups