---------- Recipe via Meal-Master (tm) v8.04
       Title: Soupe Au Pistou With 13 Vegetables
       Yield: 12 servings
       1 c  Small dried white beans
            (Great Northern) -- soaked
            Overnight in
            Cold Water
       1 md Yellow onion -- peeled,
            Cut In Half And
            Stuck With 2 Cloves
       1    Bay leaf
       4 ts Salt
       1 tb Olive oil
       3 md Red onions -- diced
     1/2 ts Pepper -- freshly ground
       3    Cloves garlic -- minced
       2    Leeks -- white and light
            Green Parts Only,
            Washed And Sliced Th
       2    Ribs celery -- sliced thin
       2    Carrots -- peeled,
            Halved lengthwise -- and
            Sliced thin
       2    Purple turnips -- peeled,
            Cut into small wedges
     1/2 c  White wine
       1    Bay leaf
            Bouquet Garni:
       3    Sprigs thyme
       1    Sprig rosemary
            Parsley (small amount)
            Tied together
       6 c  Vegetable Stock (Or 8 Cups)
            Chicken stock OR
       1 c  Small pasta such as tubetti
       1 sm Bulb fennel -- cored,
            Cut In Half Lengthwi
            And Sliced Thin
       1 md Zucchini -- cut in half
            Sliced 1/2 Thick
       2 sm Yellow squash -- Sliced 1/2
       2    Ripe tomatoes (or 3) -- Cored
       1 c  Baby Peas (Fresh Or Frozen)
       2 c  Spinach leaves -- washed
            Cut into wide strips
     1/2 bn Parsley -- washed, picked
            And chopped (about 1/2 cup)
   Drain and rinse white beans. Place in medium saucepan
   with enough water to cover by an inch. Add onion
   halves (with cloves) and bay leaf. Bring to a boil,
   reduce to a simmer, and cook covered very gently 1/2
   hour. Skim any foam that has accumulated on the
   surface. Add water to just cover beans if necessary.
   Add 2 teaspoons salt and continue to cook 1530 minutes
   until beans are creamy inside but still intact. Remove
   bay leaf and onion halves, and set beans aside in
   their cooking liquid until needed. In the meantime,
   heat olive oil in large kettle or Dutch oven over
   medium heat. Add onions, season with remaining salt
   and pepper, and cook 58 minutes until softened. Add
   garlic, stir, cook 2 minutes or until fragrant. Add
   leeks, celery, carrots, turnips and sweat 5 minutes.
   Add wine, bay leaf, bouquet garni and simmer until
   wine is reduced by half. Add stock or water and bring
   to the simmer. Add pasta and cook until pasta is
   almost al dente. Add fennel, zucchini and squash, the
   cooked white beans and their cooking liquid, and
   cookfive minutes; add tomatoes and cook two more
   minutes. Finally, add peas and spinach and cook 1
   minute, until peas are tender. Add parsley, taste and
   adjust seasoning if needed. Remove bay leaf and
   bouquet garni. Serve with a dollop of pistou swirled
   in. Yield: 12 servings (freezes well) Copyright, 1996,
   TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96
   Recipe By     : TOO HOT TAMALES SHOW #TH