 |
SOUP AU PISTOU
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lb Sorted uncooked red kidney
-beans, rinsed
1 oz Sorted uncooked great
-northern beans, rinsed
2 qt Water
1/2 c Each diced onion and sliced
-celery
6 oz Pared potato, 1/4-inch cubes
4 sm Plum tomatoes, peeled,
-seeded, diced
3/4 c Each sliced carrots and
-zucchini
1/2 c Diagonally sliced green
-beans
2 tb Tomato paste
2 Bay leaves
1 d Pepper
3 oz Uncooked small macaroni
-(ditalini, elbows)
PISTOU:
1 c Fresh basil leaves
1 tb Hot water
4 ts Olive oil
2 Garlic cloves, minced
1 oz Grated Parmesan cheese
SOUP:
SOUP: In 4-quart saucepan combine beans; add water
and bring to a boil. Reduce heat to low , add onion
and celery, and simmer for 30 minutes. Add remaining
ingredients for soup except macaroni and simmer until
vegetables and beans are tender, about 45 to 60
minutes. Add macaroni, stir, and cook for about 5
minutes.
PISTOU: While macaroni is cooking, combine all
ingredients for pistou except cheese in blender
container. Process until smooth, scraping down sides
of container as necessary. Transfer to small bowl and
stir in cheese.
TO SERVE: Remove and discard bay leaves from soup.
Spoon pistou evenly into 8 soup bowls, then ladle soup
evenly over pistou. Serve immediately.
Makes 8 servings of 1 cup each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
- - - - - - - - - - - - - - - - - -
|
