Time & Results

• Preparation time: 20-30 minutes + soaking beans overnight.
• Cooking time: 1 hour 15 minutes.
• Servings: 10 250-ml (one cup) servings.

Ingredients:

Soup:

• 2 cups (500 grams) dried white or flageolet beans(1)
• 10 cups (2.5 litres) water
• 2 leeks or onions, chopped
• 2 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 zucchinis (courgettes), cubed
• 12 string beans, cut into small pieces
• 3 tomatoes, peeled (2) and chopped
• 1 stalk of celery, chopped
• sprig of parsley, chopped
• salt and pepper to taste

Pesto Sauce:

• 7 garlic cloves
• 10 generously sized basil leaves
• 1 cup (250 ml) olive oil
• 6 tablespoons grated Parmesan cheese

Preparation

1. Soak the beans overnight in cold water. Drain them and place them in a large soup pot with at least 10 cups of fresh water(3). Add all the vegetables and herbs and bring the water to a boil. Cover the pot and simmer the soup for about 50 to 60 minutes, or until the beans are tender.
2. Add the salt and pepper to taste. Stir well and continue to simmer for another 10 to 15 minutes. Keep the soup hot and covered until you are ready to serve it.
3. While the soup is simmering, prepare the pesto sauce as follows: mash the garlic cloves in a mortar. Add the basil leaves and continue mashing or pounding with a pestle until they are well mixed. Add the grated cheese and mix well until it turns into a stiff, consistent paste. Place the mixture in a good-sized serving bowl and add the olive oil little by little. Mix well until it reaches an even consistency. You may also prepare this sauce using a blender or food processor.
4. Serve the soup hot. Pass the pistou bowl around, and let each person add the sauce to his or her own plate.

Notes

1. I often don't have white beans handy, so I susbtitute a packaged mixture of different beans (lima, white, black, etc.).
2. Life's too short to peel tomatoes unless there's a really good reason, so I don't bother in this recipe.
3. With all the vegetables and beans in this, I find that 12 cups (3 litres) is closer to the amount of water required.

Personal Notes

A very comforting and garlicky soup, just bursting with vegetables. I love this in the winter when I'm feeling cold.

This recipe appeared originally in D'Avila-Latourrette, Victor-Antoine (Brother) (1999). Twelve Months of Monastery Soups: International Favourites. pp: 153. Broadway Books (New York).