Richard Olney’s Soupe Au Pistou

More from this source
Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
689
FAT
153%
CHOL
13%
SOD
36%

Comments

Add a comment

Ingredients for 6 servings

1 celery rib

3 fresh parsley sprigs

2 fresh thyme sprigs

1 Turkish bay leaf, or 1/2 California bay leaf

10 cups water

3/4 pound potatoes

2 medium leeks (white and pale green parts only), thinly sliced

1 medium onion, thinly sliced

2 medium carrots, halved lengthwise and thinly sliced

3/4 pound butternut or other winter squash, peeled, seeded, and cut into 1/2-inch pieces

1 pound fresh white beans in the pod, shelled, or 1 1/2 cups drained cooked white beans, rinsed if canned

6 ounces green beans, cut into 1/2-inch pieces

2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices

1 cup elbow macaroni

4 large garlic cloves, peeled

1/2 cup fresh basil leaves (not packed), preferably with blossoms

1/4 teaspoon salt

Freshly ground black pepper

1 cup (about 2 ounces) finely grated Parmigiano-Reggiano

1 firm but ripe medium tomato, peeled, seeded, and cut into chunks

1 to 1 1/4 cups olive oil

You might also like

Soupe Au Pistou
David Lebovitz
Soup Au Pistou Recipe
101 Cookbooks
(Late) Springtime Soupe Au Pistou Guest Post...
The Kitchn
Soupe Au Pistou (Provençal Vegetable Soup With...
Saveur
Leftover Soupe Au Pistou
pictures & pancakes
Provençal Vegetable Soup (Soupe Au Pistou)
Epicurious
Vegetable Soup With Basil Sauce (Soupe Au Pistou)
Williams-Sonoma
Soup Au Pistou
Williams-Sonoma
Soupe Au Pistou Simmered With Lamb Shanks
Fine Cooking
Vegetable Ragout With Pesto (Ragoût De Légumes...
Saveur