PISTOU SOUP - Community Kitchen

Name: PISTOU SOUP - Community Kitchen
Ingredients: 1 1/2 C Great Northern beans, soaked overnight (or 6 hours) in 7 C of water; 3 quarts vegetable stock; 1 large yellow onion, chopped; 6 cloves garlic, crushed; bouquet garni (include two sprigs fresh thyme + Italian parsley, a Parmesan rind, 2 bay leaves, 1 t whole peppercorns); 2 T olive oil; 4 scallions, chopped; 1 (14.5 oz) can diced tomatoes in juice; 2 C green cabbage, shredded; 2 large carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 2 C frozen green beans, thawed + cut into 1-inch pieces; 1 C uncooked Cavatelli pasta; ground pepper; 1 garlic clove, crushed; 3 C fresh spinach leaves; 1/2 lemon, juiced; 1/4 C grated Parmesan, plus extra to garnish; 1/4 C olive oil; sea salt + ground pepper

communitykitchen.co

My Pistou Soup is a Provençal vegetable soup made absolutely perfect by the homemade pistou which gets swirled through just before serving.

View full recipe on communitykitchen.co

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at communitykitchen.co.

Share this recipe:

Ingredients

1 1/2 C Great Northern beans, soaked overnight (or 6 hours) in 7 C of water
3 quarts vegetable stock
1 large yellow onion, chopped
6 cloves garlic, crushed
bouquet garni (include two sprigs fresh thyme + Italian parsley, a Parmesan rind, 2 bay leaves, 1 t whole peppercorns)
2 T olive oil
4 scallions, chopped
1 (14.5 oz) can diced tomatoes in juice
2 C green cabbage, shredded
2 large carrots, diced
2 celery stalks, diced
1 zucchini, diced
2 C frozen green beans, thawed + cut into 1-inch pieces
1 C uncooked Cavatelli pasta
ground pepper
1 garlic clove, crushed
3 C fresh spinach leaves
1/2 lemon, juiced
1/4 C grated Parmesan, plus extra to garnish
1/4 C olive oil
sea salt + ground pepper