Soupe au Pistou
Recipe from Vegetarian Times

Pistou is a fragrant sauce of garlic, basil, and olive oil that's related to Italian pesto. Here, it is stirred into a Provencal soup at the last minute. The heat of the soup releases the flavors of the garlic and basil without cooking them.

Soupe au Pistou

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    • 1/3  cup 
      dried chickpeas, rinsed
    • 1/3  cup 
      dried pinto beans, rinsed
    • 1  15  ounce can 
      chopped tomatoes
    • 1   
      medium onion, chopped (1 cup)
    • 1   
      clove garlic, minced (1 teaspoon)
    • 1   
      bay leaf
    • 1   
      sprig fresh thyme
    • 3   
      medium red potatoes, cut into 1/2-inch chunks (1 cup)
    • 2   
      carrots, sliced (1 cup)
    • 1   cup 
      frozen Italian flat beans
    • 1/4  cup 
      vermicelli, optional
    • 8   cups 
      fresh basil leaves
    • 8   
      cloves garlic, peeled
    • 1/2  cup 
      olive oil
    To make Soup: Place chickpeas and pinto beans in large pot, and cover with water. Bring to a boil, cover, and cook 10 minutes. Remove from heat, and let stand 30 minutes. Drain beans, and rinse.
    Return beans to pot; add tomatoes, onion, garlic, bay leaf, thyme, and 5 cups water. Cover, and bring to a boil. Season with pepper, reduce heat to medium-low, cover, and simmer 30 minutes. Add potatoes and carrots, and simmer, covered, 30 minutes. Stir in flat beans, and cook 10 minutes, or until beans are tender. Stir in vermicelli, if desired. Cook 3 minutes more.
    Meanwhile, make Pistou: Pulse basil and garlic in food processor until finely chopped. Add olive oil, and pulse until combined. Transfer to small bowl.
    Spoon 2 tablespoons Pistou in bottom of each bowl. Spoon Soup over top.
    Nutrition information
    Per Serving: cal. (kcal) 237, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 22, fiber (g) 6, sugar (g) 5, pro. (g) 6, sodium (mg) 375, Percent Daily Values are based on a 2,000 calorie diet
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