Soup au pistou

 
                               SOUP AU PISTOU
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   lb           Sorted uncooked red kidney
                         -beans, rinsed
    1       oz           Sorted uncooked great
                         -northern beans, rinsed
    2       qt           Water
      1/2   c            Each diced onion and sliced
                         -celery
    6       oz           Pared potato, 1/4-inch cubes
    4       sm           Plum tomatoes, peeled,
                         -seeded, diced
      3/4   c            Each sliced carrots and
                         -zucchini
      1/2   c            Diagonally sliced green
                         -beans
    2       tb           Tomato paste
    2                    Bay leaves
    1       d            Pepper
    3       oz           Uncooked small macaroni
                         -(ditalini, elbows)
                         PISTOU:
    1       c            Fresh basil leaves
    1       tb           Hot water
    4       ts           Olive oil
    2                    Garlic cloves, minced
    1       oz           Grated Parmesan cheese
 
   SOUP:
   
   SOUP:  In 4-quart saucepan combine beans; add water
   and bring to a boil. Reduce heat to low , add onion
   and celery, and simmer for 30 minutes. Add remaining
   ingredients for soup except macaroni and simmer until
   vegetables and beans are tender, about 45 to 60
   minutes. Add macaroni, stir, and cook for about 5
   minutes.
   
   PISTOU:  While macaroni is cooking, combine all
   ingredients for pistou except cheese in blender
   container. Process until smooth, scraping down sides
   of container as necessary. Transfer to small bowl and
   stir in cheese.
   
   TO SERVE:  Remove and discard bay leaves from soup.
   Spoon pistou evenly into 8 soup bowls, then ladle soup
   evenly over pistou. Serve immediately.
   
   Makes 8 servings of 1 cup each.
   
   [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
   
   Posted by Fred Peters.
  
 
 
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