Vegetable Soup With Basil And Garlic

CATEGORY	CUISINE	TAG	YIELD
Grains		November 19	1	Servings

INGREDIENTS

2 1/2	qt	Water
2		Leeks, white and
		pale-green parts
		only thinly
		sliced crosswise
1		Onion, thinly sliced
2		Carrots, halved lengthwise
		and thinly sliced
		crosswise
3/4	lb	Potatoes, peeled quartered
		lengthwise and cut
		into 1/2-inch-thick
		slices
3/4	lb	Butternut or other winter
		squash peeled and cut
		into
		1/2-inch pieces
1	lb	Fresh white beans in pods
		shelled or 1 1/2
		cups drained cooked
		white beans
		Bouquet garni of 1 celery
		rib 3 fresh parsley
		sprigs 2 fresh
		thyme sprigs and 1
		bay leaf tied
		together with
		kitchen string
6	oz	Green beans, cut crosswise
		into
		1/2-inch pieces
2		Zucchini, 1/2 lb cut into
		1/4-inch-thick
		slices
1	c	Elbow macaroni
4		Garlic cloves
		Generous handful fresh basil
		leaves preferably with
		blossoms
1/4	t	Salt
1	c	Freshly grated Parmesan
1		Firm-ripe medium tomato
		peeled seeded and
		cut into chunks
1		1/4 cups olive oil, up to 1
		Special equipment: kitchen
		string

INSTRUCTIONS

Make soup:  Bring water to a boil in a 5-quart pot and simmer leeks,
onion,  carrots, potatoes, squash, white beans (if using fresh), and
bouquet  garni 30 minutes, or until beans and squash are tender but
remain  intact. Add green beans, zucchini, and macaroni (and cooked
white  beans if using) and simmer 15 minutes, or until macaroni is
tender  but not falling apart.  Make pistou while soup is cooking:
Pound garlic, basil, salt, and pepper to taste with a large mortar and
pestle, alternating between pounding and turning with a grinding
motion, until mixture forms a paste. Work in enough Parmesan to make  a
very stiff paste, then add about one third of tomato, pounding and
grinding into the paste. Gradually work in remaining cheese and  tomato
with a little olive oil until mixture is a barely fluid paste.
Gradually work in 1 cup oil, or enough for pistou to become a sauce.
(Pistou will not be an emulsion, so it should be thoroughly mixed  each
time it is dished out.)  Serve soup with mortar of pistou on the side,
to be added to taste by  each person.  Cooks' note:  If you don't have
a large mortar and pestle, finely chop basil and  garlic and mash in a
bowl with back of a spoon.  Makes 4 to 6 servings.  Gourmet November
1999  Converted by MC_Buster.  Per serving: 1289 Calories (kcal); 57g
Total Fat; (38% calories from  fat); 28g Protein; 179g Carbohydrate;
0mg Cholesterol; 741mg Sodium  Food Exchanges: 7 Grain(Starch); 0 Lean
Meat; 14 1/2 Vegetable; 0  Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2652 Calories From Fat: 575 Total Fat: 65.7g Cholesterol: 88mg Sodium: 5372.7mg Potassium: 10188.1mg Carbohydrates: 403g Fiber: 97.3g Sugar: 56g Protein: 138.4g