Vegetable Soup
Ingredients
- for the soup
- 600 grams dried Beans (white, red and brown mixed)
- 2 medium sized potatoes
- 2 carrots
- 2 stalks Leeks
- 2 Zucchini
- 1 kilogram Tomatoes
- salt
- freshly ground peppers
- 1 Herb bouquet
- 200 grams Vermicelli (thin, short noodles)
- for the pistou
- 1 bunch Basil (leaves)
- 3 garlic cloves
- 6 Tbsps olive oil
- 70 grams freshly grated Parmesan
Preparation steps
Soak the beans in cold water overnight. The next day, pour through a sieve. Rinse in cold water. Bring 2.5 liters (approximately 10.5 cups) of cold water to a boil. Add the beans, the herb bunch and season with salt and pepper. Simmer for 1.5 hours.
Rinse and peel the vegetables. Peel and cube the potatoes and carrots. Cube the zucchini and cut the leek into 1 cm thick slices.
Blanch the tomatoes. Peel, halve, remove the seeds and cut the tomatoes into small pieces. Set aside 2 tablespoons for the pistou.
For the pistou, peel and coarsely chop the garlic. Crush in a mortar with the pestle. Add the dried basil leaves. Add the parmesan and chopped tomatoes. Gradually mix in the olive oil.
Towards the end of the cooking time, pour in the potato and carrot cubes. Simmer for 15 minutes and then add the zucchini cubes and leeks slices. Simmer for another 15 minutes and then add the vermicelli. Simmer for another 10 minutes. When everything is cooked, stir in some of the pistou. Serve immediately with the remaining pistou.
