Soupe au Pistou

January 22, 2012

From Sunset 1998, made after Thanksgiving. 12-14 servings, use a BIG stainless pot.

Cut into 1/2 inch cubes first four (4) items

  1. 1 lb butternut squash
  2. 2 carrots (6 ounces)
  3. 1 red potato (5 oz)
  4. 3 stalks celery
  5. 1 onion (8 oz) chopped
  6. 3 cloves garlic, minced
  7. 14 Cups chicken broth

Boil broth, and above ingredients, for 10 minutes.

  • 1/2 lb zucchini cut into 1/2 inch cubes
  • 1 red pepper cut into 1/2 inch cubes
  • 2 TBs fresh chopped Basil
  • 5 cans (15 oz) Cannellini beans, drained, rinsed.

Add above ingredients to broth, cover, simmer 20 minutes.

  • 1/4 cup pistou (pesto)

Stir pistou into finished soup.

PISTOU

  • 5 cloves garlic
  • 2 1/2 C fresh basil leaves
  • 2/3 C Olive oil
  • 2/3 C grated parmesan cheese

or

  • 2 cloves garlic
  • 2 C fresh basil leaves
  • ½ C garlic
  • ¼ C parmesan

Puree above ingredients, add  some to each bowl.

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