Title: Soup Au Pistou
Categories: Side, Dishes
Yield: 6 Servings

1/2 c Dried small white beans --
Soaked overnight
12 c Chicken stock
1 Onion -- in 1/2-inch slices
1 Leek (white part only) --
Sliced 1/2-inch
1 Stalk celery -- 1/2-inch
Dice
1/2 lg Potato, peeled -- 1/2-inch
Dice
2 Carrots -- 1/2-inch dice
1 c Tomato, peeled, seeded --
Coarsely chopped
1/4 c Green beans -- 1-inch
Lengths
2 sm Zucchini -- 1/2-inch dice
1/2 c Elbow macaroni
1 c Grated Gruyere cheese -- for
Garnish
Pistou-----
2 tb Minced garlic
1/4 c Olive oil
1 c Fresh basil leaves
1 c Grated Gruyere cheese

1. Put white beans in a bowl and cover by 1 inch with cold water. Let soak
overnight. Drain.

2. In a large pot over medium heat, bring stock to a boil. Add white beans,
reduce heat to low, and simmer for 35 minutes. Add onion, leek, celery,
potato, and carrots. Simmer 20 minutes. Add tomato, green beans, zucchini,
and macaroni, and simmer until all vegetables are tender (about 20 minutes
more). Serve in warm bowls; garnish each serving with 2 teaspoons pistou.
Pass extra pistou and Gruyere at the table.

Pistou: Place all pistou ingredients in a blender or food processor and
blend until smooth.

Makes about 1/2 cup.

Recipe By : The California Culinary Academy

From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800
(

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip