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Pistou Soup
A white bean and vegetable soup with macaroni pasta and a homemade French style pesto sauce.
servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 1/2 cup dried great northern beans, rinsed
- 2 TBSP olive oil
- 1 yellow onion, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 roma tomato, chopped
- 1 garlic clove, minced
- 1/2 cup uncooked macaroni pasta
- salt & freshly grated black pepper
- PISTOU SAUCE:
- 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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