See Also: Beans · Main Dishes · Pressure Cooker · Soups
Soupe au Pistou
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is a great way to use your pressure cooker! Or, use a can of good quality beans.
1 cup dry white beans
4-5 cups water
1/4 cup extra virgin olive oil
1 onion
1 carrot
2 small white potatoes
1 large leek
1-2 stalks celery, including the leaves
1-2 small zucchini
2 cups chopped tomatoes, fresh or canned
8 cups water
1 tablespoon fine sea salt
1/2 teaspoon freshly ground white pepper
2-3 pinches crumbled saffron
6 garlic cloves
1/2 cup basil
2 tablespoons tomato paste
1/2 cup Parmigiano-Reggiano
6 tablespoons extra virgin olive oil
In pressure cooker, cook beans at medium pressure for 20 minutes. In meantime, in stock pot heat olive oil. Saute the onion several minutes until limp and turning brown. Add remaining vegetables, water, salt, pepper, and saffron. Bring to a boil, reduce to simmer, and gently simmer about 30 minutes. Add the cooked beans and the liquid. Continue to simmer at low heat until vegetables are tender and the flavors are blended, or until your guests arrive; whichever happens first. In meantime, in food processor combine garlic, basil, tomato paste, and cheese and process until finely chopped and pasty. Slowly add the oil with the motor running. When blended, transfer to a small dish and when ready to serve the soup, dollop about 1 tablespoon into each bowl of soup just before serving. I like to add a dollop of creme fraiche also, if available.
Recipe created 1998-06-13.
