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Soup au Pistou


Soup au Pistou Recipe

Ingredients:
  • 1 pound / 16 oz / 450 g dried flageolet beans, soaked for at least 4 hours, preferably overnight, then drained
  • 1/4 cup / 60 ml olive oil
  • 4 medium onions, chopped
  • 2 medium leeks, trimmed and chopped
  • 4 stalks celery, chopped
  • 12 cups / 3 liters water
  • 1 28-ounce can, whole tomatoes, well drained, chopped
  • 4 medium yellow potatoes, chopped
  • 1 bouillon cube, optional
  • 1/4 pound / 4 oz. stellette (tiny star) pasta, or other small pasta
  • 3 small zucchini, chopped
  • 1/2 cup (a big handful) chard stems, finely chopped
  • 2 teaspoons salt, or to taste
  • Pistou
  • 1 tablespoon crushed garlic
  • scant 3/4 teaspoon fine grain sea salt
  • 4 1/2 cups / 2 oz / 60 g basil leaves, torn into small pieces
  • 1 tomato (from above), well chopped
  • 1/4 cup / 60 ml extra-virgin olive oil
  • 1 cup / 2 oz / 60 g grated aged Gruyere cheese
Directions:
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