(Late) Springtime Soupe Au Pistou Guest Post From Sarah Of Portland Kitchen

2 faves
More from this source
The Kitchn

Comments

Add a comment

Ingredients

For the Soup:

1/2 cup dried flageolet beans (cannelini are fine)

1 bay leaf

1/2 medium yellow onion, diced

2 tbs. olive oil

1/2 medium fennel bulb, finely diced

5 oz. new potatoes, scrubbed and diced

1/2 lb. fat asparagus, ends trimmed and stalks peeled, tips reserved

5 oz. baby turnips, peeled and diced

4-6 cups soaking liquid from beans or vegetable stock or even just water

salt and pepper

You might also like

Smitten Kitchen Sweet & Sour Holiday Brisket
Cristina Ferrare
Blueberry Cheesecake Squares
Framed Cooks
Gluten & Dairy Free Dirt Cake For Kids
The Naptime Chef
California Pizza Kitchen’s Thai Crunch Salad
Whipped
Carrot Cakey Cookies Guest Post From Sara Mo...
The Kitchn
The America’s Test Kitchen Gluten-Free Flour Blend
One Hungry Mama
Skinny Coconut Cupcakes With Chocolate Eggs
Skinny Taste
Kitchen Sink Mac N’ Cheese (Gluten-Free)
Feed Me Phoebe
Skinny Salmon Salad With Sweet Chili Dressing
The Skinny
Smitten Kitchen‘s Perfect Chocolate Chip Cookies
One Hungry Mama