SOUPE AU PISTOU Recipe

Name: SOUPE AU PISTOU Recipe
Ingredients: 8 ounces (1¼ cups) dried pinto beans (plan on soaking); Kosher salt and ground black pepper; 1 pint cherry tomatoes; 1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced; 1 medium head garlic, top ⅓ of the head cut off and discarded, plus 5 medium garlic cloves, smashed and peeled; 2 bay leaves; 1 teaspoon dried thyme; 1 ounce (about 2 cups lightly packed) fresh basil; 1 ounce Parmesan (without rind), roughly chopped; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons pine nuts; 4 ounces small pasta, such as ditalini or elbows; 1 medium carrot, peeled and chopped ½-inch pieces; 1 small zucchini, chopped into ½-inch pieces

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ProvenÃ§ale soupe au pistou is a humble and hearty vegetable, bean and pasta soup. Pistou is a coarse puree of basil, garlic, cheese and olive oil similar to Italian...

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SOUPE AU PISTOU
recipe
pistou

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Ingredients

8 ounces (1¼ cups) dried pinto beans (plan on soaking)
Kosher salt and ground black pepper
1 pint cherry tomatoes
1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced
1 medium head garlic, top ⅓ of the head cut off and discarded, plus 5 medium garlic cloves, smashed and peeled
2 bay leaves
1 teaspoon dried thyme
1 ounce (about 2 cups lightly packed) fresh basil
1 ounce Parmesan (without rind), roughly chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons pine nuts
4 ounces small pasta, such as ditalini or elbows
1 medium carrot, peeled and chopped ½-inch pieces
1 small zucchini, chopped into ½-inch pieces