1/2 ounce (about 2/3 cup packed) fresh basil leaves
1/2 ounce (about 2/3 cup packed) fresh baby spinach leaves
1/4 cup freshly grated Parmesan cheese
2 garlic cloves, peeled
pinch of salt
pinch of black pepper
1/4 cup olive oil
DIRECTIONS
Place the beans in a saucepan, with enough water to cover the beans by about 2-inches, over medium-high heat and bring to a boil.
When the water begins to boil cover the pan and reduce the heat to medium-low. Simmer the beans for about 45 minutes or until the beans are tender.
Drain the beans and set aside.
Heat the 2 TBSP of oil in a dutch over or large pot over medium-high heat.
Add the onion, zucchini, carrot, tomato, and garlic to the pot and cook, stirring often, for about 3 minutes.
Stir 6 cups of water, 1 tsp salt, and 1/2 tsp black pepper in with the vegetables and bring to a boil.
Stir in the macaroni and beans then reduce the heat to medium-low. Simmer, stirring occasionally, until macaroni is tender, 10 to 15 minutes.
Make the PISTOU SAUCE: Add the basil, Parmesan, garlic, salt, and pepper to a food processor and process into a paste. Transfer the basil paste to a bowl and stir in the olive oil until well combined.
Take the soup off the heat and stir in 2 TBSP of the pistou sauce.
Taste the soup and season with additional salt & pepper if necessary.
Serve the soup in bowls with a little more of the pistou sauce spooned on top.
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