Vegetable Soup with Basil Pistou

chef.gonzalo's picture

Sep. 22, 2011

Ingredients

Dry navy beans 8 Ounce , rinsed and soak overnight in water (1 1/4 Cup)
Water 7 Cup (112 tbs)
Condensed chicken broth 10 3/4 Ounce (1 Can)
Salt 2 Teaspoon
Pepper 1/8 Teaspoon
Onion 1 Large , chopped to make 1 cup
Salt pork 4 Ounce , diced to make 1/2 cup
Potatoes 2 , peeled and diced
Carrots 2 Medium , diced
Zucchini 2 Small , sliced
Tomatoes 2 Small , peeled and chopped
Cabbage 1 1/2 Cup (24 tbs) , coarsely chopped
Green beans 1 Cup (16 tbs) , bias sliced
Fresh lima beans/Frozen lima beans 1/2 of a 10
Turnip 1 Medium , peeled and diced to make 1 cup
Celery 1/2 Cup (8 tbs) , chopped
Fresh basil leaves 3 Cup (48 tbs) , snipped (Lightly Packed)
Gruyere cheese 4 Ounce , grated (1 Cup)
Garlic 2 Clove (10 gm)
Lemon juice 1 Teaspoon
Salt 1/4 Teaspoon
Olive oil 1/2 Cup (8 tbs)

Directions

Cooking Steps

1. Take a saucepan and combine beans and the water, bring the mixture to boil; reduce heat and simmer 2 minutes.

2. Remove from heat; cover and let it stand for about 1 hour but do not drain.

3. Return to boiling; cover and simmer for about 1 1/2 hours.

4. In a skillet cook onion and salt pork till pork is brown.

5. Stir in the beans, potatoes, carrots, zucchini, tomatoes, cabbage, green beans, lima beans, turnip, and celery; bring the mixture to boil.

6. Reduce heat; cover and simmer for about 40 minutes or till vegetables are just tender.

7. To make Pistou, place basil, cheese, garlic, lemon juice, and the 1/4 teaspoon salt in blender container; cover and blend till smooth.

8. Add olive oil, a teaspoon at a time, till the mixture is consistency of soft butter.

SERVING

9. Ladle soup into individual bowl and serve pistou with each serving.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 994Calories from Fat 549

 % Daily Value*

Total Fat 62 g95.4%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 2268 mg94.5%

Total Carbohydrates 84 g28%

Dietary Fiber 24 g96%

Sugars 14 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet