Bean Soup Provencale

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Chopped onion
1 1/2 cups	165g / 5.8oz	Celery
1 cup	237ml	Sliced leeks
1/4 cup	59ml	Vegetable oil
8 cups	1896ml	Water
1 cup	110g / 3.9oz	Sliced carrots
1		Turnip - diced
1 tablespoon	15ml	Salt
1/4 teaspoon	1.3ml	Coarsely-ground pepper
2		Great northern beans - (16-oz ea)
		(or other small white beans)
1		Zucchini - sliced (small)
1 cup	237ml	Sliced fresh or frozen spinach
		Pistou Sauce
1/2 cup	73g / 2.6oz	Chopped parsley
1/4 cup	59ml	Olive oil
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1		Garlic clove - (to 2)
1 tablespoon	15ml	Crushed dried basil
1 teaspoon	5ml	Lemon juice

Recipe Instructions

For the Pistou Sauce: Place parsley, olive oil, grated Parmesan cheese, garlic, basil and lemon juice in a blender or food processor; process until smooth. (Makes about 1/3 cup)

Saute onion, celery and leeks in oil about 5 to 10 minutes or until tender. Add water, carrots, turnip, salt and pepper. Bring to a boil; reduce heat, simmer 25 minutes or until vegetables are tender. Add beans, zucchini and spinach; heat thoroughly. Add 2 tablespoons Pistou Sauce to soup; pass remaining.

This recipe yields 8 to 10 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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