Pistou Soup Provencal

[sabine]

Pistou Soup Provencal

For the soup:
1/4 cup extra-virgin olive oil
6 cloves garlic
1 Bouquet garni
8 ozs of navy beans, canned
2 medium leeks
4 medium carrots
2 medium onions
2 medium Russet potatoes, approx.1 lb.
1 small zucchini
1 lb. tomatoes
2 tbsps tomato paste
1/2 lb. green beans
¼ bunch of parsley
10 basil leaves
2/3 cup very fine pasta, such as angel hair
Salt and pepper
Pistou Sauce:
8 cloves garlic
Salt and pepper
1 cup of fresh leaves
½ cup freshly grated Parmigiano-Reggiano
1 cup olive oil

Level: Easy Serves: 8
Time 1 h 45 Min

Prepare the vegetables: Peel and halve the garlic lengthwise, make the Bouquet Garni (see note). Clean, split and wash the leeks thoroughly under cold running water and finely slice. Peel the carrots, split in 4, and cut them into thin triangles. Peel and slice the onions into thin half rings. Peel the potatoes, then wash and cut them into ¼ inch cubes and reserve them in cold water. Cut the zucchini into thin triangles. Core the tomatoes, boil briefly, refresh in cold water, then peel, seed, and chop them. Wash the green beans, trim at both ends and quarter them.

Cook the soup: In a large, heavy-bottomed 10-quart stockpot, combine the olive oil, garlic cloves, bouquet garni and salt. Stir to coat with the oil, and cook over moderate heat until the garlic is fragrant and soft, about 2 minutes. Add the prepared dried beans, and stir to coat. Cook for 1 minute more. Add the leeks, carrots, onions, potatoes and cook until softened over moderate heat, stirring regularly, for about 10 minutes. This will give a lovely color and rich flavor to the soup. Add the zucchini, tomatoes, tomato paste, green beans, 3 quarts of cold water, and salt to taste. Simmer gently, uncovered, until the navy beans are tender, about 30 minutes. The cooking time will vary according to the freshness of the beans.

Make the Pistou in a food processor: Place the minced garlic, salt, pepper and basil in the bowl of a food processor, and process to a paste. Mix in briefly the Parmigiano-Reggiano. Slowly add the oil by the funnel of the lid and process again. Add salt to taste. Stir again before serving. Transfer to a small bowl. Serve immediately. The sauce can be stored, covered and refrigerated, for 1 day, or frozen for up to 3 months. Bring to room temperature, and stir again before serving.

Finish the soup: Add additional water if the soup becomes too thick. Add the pasta, and stir frequently to keep the pasta from sticking to the bottom of the pot. Simmer until the pasta is cooked, about 5 minutes more. Taste for seasoning. Remove and discard the bouquet garni.

Serve the soup very hot, passing the Pistou Sauce and cheese to swirl into the soup.

Note: If using dry beans, soak them in water overnight in the refrigerator, and then strain and boil for 1 hour in clean water. Bouquet garni is composed of several bay leaves, sprigs of thyme, parsley stamps, and whole black peppercorns wrapped with the green part of a leek and tied securely with cotton twine. It could also be wrapped into cheesecloth.