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Soup Au Pistou Recipe

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101 Cookbooks
Related tags
soups nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
316
FAT
46%
CHOL
10%
SOD
48%

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Ingredients for 12 servings

1 lb dried flageolet beans, soaked for at least 4 hours, preferably overnight, then drained

1/4 cup olive oil

4 medium onions, chopped

2 medium leeks, trimmed and chopped

4 x stalks celery, chopped

12 cup water

1 can whole tomatoes, well drained, chopped

4 medium yellow potatoes, chopped

1 x bouillon cube, optional

1/4 lb stellette (tiny star) pasta, or other small pasta

3 small zucchini, chopped

1/2 cup (a big handful) chard stems, finely chopped

2 tsp salt, or to taste

1 tbsp crushed garlic

scant 3/4 tsp fine grain sea salt

4 1/2 cup basil leaves, torn into small pieces

1 x tomato (from above), well chopped

1/4 cup extra-virgin olive oil

1 cup grated aged Gruyere cheese

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