A hardy soup for those early fall evenings or cold winter nights, while adding a taste of southern French cooking for guest or family. Don't forget a simple salad and the French bread! Red wine sounds good, also.
Serves 6-8
10 cups or more water (2400 ml)
1 cup (240 ml) organic white kidney beans (cannelloni beans)
1 large chopped onion
6 minced cloves of garlic
1 pound (420 g) organic red potatoes, quartered
2 organic leeks (white and pale green sections), thinly sliced
2 large chopped organic carrots
14 1/2 ounce (430 ml) can diced organic tomatoes, save the juice
1/2 pound (230 g) trimmed organic green beans
2 medium organic chopped zucchini
4 thyme sprigs
1 bay leaf
some basil leaves
1 cup (240 ml) farfalle (bow-tie pasta)
pistou (see below)
un 1. Combine 4 cups (960 ml) water, beans, onions, and 2 garlic cloves in a large pot. Bring to a boil.
dos 2. Reduce heat, cover, simmer, stir, and cook about 55 minutes.
tres /th-re-ss/ 3. Add 6 cups (1440 ml) water, 4 garlic clove, potatoes, leeks, carrots, tomatoes with the juices, half of the green beans, half of the zucchini, thyme and bay leaf.
quatre /quat-r/ 4. Bring to boil, cover, simmer, stir, and cook about 30 minutes.
cinc /zink/ 5. Add pasta to the soup. Simmer 12 minutes.
sièis /seit-s/ 6. Add remaining green beans and zucchini. Simmer about 5 minutes. Remove the bay leaf and thyme sprigs.
sèt /seet/ 7. Serve the soup in bowls with 1 Tbs. (15 ml) of pistou atop of each with a basil leaf or two.
1 cup (240 ml) organic white kidney beans (cannelloni beans)
1 large chopped onion
6 minced cloves of garlic
1 pound (420 g) organic red potatoes, quartered
2 organic leeks (white and pale green sections), thinly sliced
2 large chopped organic carrots
14 1/2 ounce (430 ml) can diced organic tomatoes, save the juice
1/2 pound (230 g) trimmed organic green beans
2 medium organic chopped zucchini
4 thyme sprigs
1 bay leaf
some basil leaves
1 cup (240 ml) farfalle (bow-tie pasta)
pistou (see below)
un 1. Combine 4 cups (960 ml) water, beans, onions, and 2 garlic cloves in a large pot. Bring to a boil.
dos 2. Reduce heat, cover, simmer, stir, and cook about 55 minutes.
tres /th-re-ss/ 3. Add 6 cups (1440 ml) water, 4 garlic clove, potatoes, leeks, carrots, tomatoes with the juices, half of the green beans, half of the zucchini, thyme and bay leaf.
quatre /quat-r/ 4. Bring to boil, cover, simmer, stir, and cook about 30 minutes.
cinc /zink/ 5. Add pasta to the soup. Simmer 12 minutes.
sièis /seit-s/ 6. Add remaining green beans and zucchini. Simmer about 5 minutes. Remove the bay leaf and thyme sprigs.
sèt /seet/ 7. Serve the soup in bowls with 1 Tbs. (15 ml) of pistou atop of each with a basil leaf or two.
pistou
Provençal pesto
makes 3/4 cups (180 ml)
Blend or process:
3 chopped garlic cloves
3 cups (720 ml) fresh basil leaves
1/2 tsp. (1,2 ml) sea salt
6 Tbs. (60 ml) olive oil
3/4 cups (180 ml) Gruyère (true Provençal), grated Parmesan or dairy free mozzarella cheese
