SOUPE AU PISTOU RECIPE

SOUPE AU PISTOU Recipe image

Provided by á-3145

Number Of Ingredients 14

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8 ounces (1¼ cups) dried pinto beans (plan on soaking)
Kosher salt and ground black pepper
1 pint cherry tomatoes
1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced
1 medium head garlic, top ⅓ of the head cut off and discarded, plus 5 medium garlic cloves, smashed and peeled
2 bay leaves
1 teaspoon dried thyme
1 ounce (about 2 cups lightly packed) fresh basil
1 ounce Parmesan (without rind), roughly chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons pine nuts
4 ounces small pasta, such as ditalini or elbows
1 medium carrot, peeled and chopped ½-inch pieces
1 small zucchini, chopped into ½-inch pieces

Steps:

In a large bowl, combine the beans with 8 cups water and 1 tablespoon salt. Stir, then let soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and add them to a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups water. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45 to 55 minutes. Meanwhile, in a food processor, combine the basil, Parmesan, 2 tablespoons of oil, the garlic cloves, pine nuts and ½ teaspoon salt. Process until the mixture has a spreadable consistency, 30 to 60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside. In a small saucepan over medium, heat the remaining 1 tablespoon olive oil until shimmering. Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside. To the beans, add the carrot, 4 teaspoons salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5 to 7 minutes. Stir in the toasted pasta and zucchini, then continue to cook until the pasta and zucchini are tender, 6 to 10 minutes.