Soupe Au Pistou With 13 Vegetables

Recipe Ingredients

1 cup	160g / 5.6oz	Small dried white beans - soaked overnight
		(such as great northern)
1		Yellow onion - peeled, halved (medium)
2		Whole cloves
1		Bay leaf
4 teaspoons	20ml	Salt
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Red onions - diced (medium)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3		Garlic cloves - minced
2		Leeks - white and light green parts, washed, sliced thin
2		Celery ribs - sliced thin
2		Carrots - peeled, halved lengthwise, and sliced thin
2		Purple turnips - peeled, cut in small wedges
1/2 cup	118ml	White wine
1		Bay leaf
6 cups	1422ml	Vegetable stock - see * note, up to 8
		(or use chicken stock or water)
1 cup	237ml	Small pasta - such as tubetti
1 cup	237ml	Fennel bulb - cored, halved (small) lengthwise, and sliced thin
1		Zucchini - halved lengthwise, (medium) sliced 1/2" thick
2		Yellow squash - sliced 1/2" thick (small)
2		Ripe tomatoes - cored, cut in chunks, up to 3
1 cup	237ml	Fresh or frozen baby peas
2 cups	80g / 2.8oz	Spinach leaves - washed, and cut into wide strips
1/2 cup	73g / 2.6oz	Washed - picked, chopped parsley
1		Pistou with pepitas - see * note
		Bouquet Garni
3 sections		Thyme - tied together with
1 section		Rosemary - tied together with
1		Parsley

Recipe Instructions

* Note 2: See the "Vegetable Stock" and "Pistou With Pepitas" recipes which are included in this collection.

Drain and rinse white beans. Place in medium saucepan with enough water to cover by an inch. Add onion halves (stuck with one clove each) and a bay leaf.

Bring to a boil, reduce to a simmer, and cook covered very gently 1/2 hour. Skim any foam that has accumulated on the surface. Add water to just cover beans if necessary. Add 2 teaspoons salt and continue to cook 15 to 30 minutes until beans are creamy inside but still intact.

Remove bay leaf and onion halves, and set beans aside in their cooking liquid until needed.

In the meantime, heat olive oil in large kettle or Dutch oven over medium heat. Add onions, season with remaining salt and pepper, and cook 5 to 8 minutes until softened. Add garlic, stir, cook 2 minutes or until fragrant. Add leeks, celery, carrots, turnips and sweat 5 minutes. Add wine, bay leaf, Bouquet Garni and simmer until wine is reduced by half. Add stock or water and bring to the simmer. Add pasta and cook until pasta is almost al dente. Add fennel, zucchini and squash, the cooked white beans and their cooking liquid, and cook five minutes; add tomatoes and cook two more minutes. Finally, add peas and spinach and cook 1 minute, until peas are tender. Add parsley, taste and adjust seasoning if needed.

Remove bay leaf and Bouquet Garni.

Serve with a dollop of Pistou With Pepitas swirled in.

This recipe yields 12 servings (freezes well).

Source:
Susan Feniger and Mary Sue Milliken

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