For those meatless days this recpe is great — you’d never think that this did not have meat. Also good way to use very hard bread. Recipe serves 10 to 12.
Soup au Pistou
3 cups water 3/4 cups dry navy beans 4 tbl. olive oil 1 cup diced onions 1 lb. tomatoes (canned or fresh) coarsley chopped 3½ qts. water 1½ cup diced carrots 1½ cup diced potatoes 1 cup coarsley chopped leeks or 5 green onions including all green part ½ cup coarsley chopped celery leaves 1 tbl. salt pepper 1½ cup borken fresh green beans (canned may be used)
Boil 3 cups of water in saucepan. add navy beans and boil 2 minutes longer. Remove form heat and let beans soak for 1 hour. Return to heat and cook over low heat for hour of until tender. In heavy soup pot heat 4 tbl olive oil, stir in onions and cook until limp, add tomatoes and cook 5 minutes longer Add 3 qts water and bring to boil over high heat. Add carrots, potatoes, leeks celery leaves, salt & pepper reduce heat and simmer 20 mim. Stir in navy beans, green beans, zucchini, spaghetti and simmer 20 min. or until vegetables are tender. Season to taste.
Pistou
5 garlic cloves chopped fine ½ cup fresh basil of 5 tablespoon dried basil 2 tbl tomatoe paste ½ cup grated Parmesan cheese 6 tbl olive oil
Pound or press-with mortar or spoon-garlic & basil into paste. Add tomatoe paste & ½ cup of cheese, beat in 6 tbl olive oil one at a time. When ready to serve thin pistou soup with a little suop stock and stock and stir into soup. Serve immediately after adding pistou, Pass small pieces of broken hard stale bread and parmean cheese to be added to soup after served.
Originally published in The Paper, April 1973.
Read this article in the original newspaper issue.
Original source: SD_Times1973_04.pdf, printed page(s) 3.
