*  Exported from  MasterCook  *
 
                     Soupe Au Pistou With 13 Vegetables
 
 Recipe By     : TOO HOT TAMALES SHOW #TH
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           small dried white beans (Great Northern) -- soaked
 overnight in
                          -- Cold Water
    1      Medium        yellow onion -- peeled,
                          -- Cut In Half And
                          -- Stuck With 2 Cloves
    1                    bay leaf
    4      Teaspoons     salt
    1      Tablespoon    olive oil
    3      Medium        red onions -- diced
      1/2  Teaspoon      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  Cup           white wine
    1                    bay leaf
                         Bouquet Garni:
    3      Sprigs        thyme
    1      Sprig         rosemary
                         parsley (small amount)
                         tied together
    6      Cups          Vegetable Stock (Or 8 Cups) Or
                         chicken stock OR
                         water
    1      Cup           small pasta such as tubetti
    1      Small         bulb fennel -- cored,
                          -- Cut In Half Lengthwi
                          -- And Sliced Thin
    1      Medium        zucchini -- cut in half
                          -- Lengthwise
                          -- Sliced 1/2 Thick
    2      Small         yellow squash -- Sliced 1/2 Thick
    2                    ripe tomatoes (or 3) -- Cored,  Chunked
    1      Cup           Baby Peas (Fresh Or Frozen)
    2      Cups          spinach leaves -- washed and
                          -- cut into wide strips
      1/2  Bunch         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 cook five 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) 
 10/21/96 show
 
 
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