Fresh Shell Bean Soup with Pistou

🛒Ingredients (Grocery List)


  • 1 1/2 pounds fresh Shells Beans, shelled (1 1/2 cups)

  • 1 Zucchini, cut into 1/4-inch dice

  • 1/4-pound Green Beans, sliced crosswise 1/4-inch thick

  • 1/4-pound Leeks, white and light green parts only, finely chopped

  • 1/4-pound Carrots, peeled and cut into 1/4-inch dice

  • 1/4-pound Turnips, peeled and cut into 1/4-inch dice

  • 1/4-pound Celery Root, thickly peeled and cut into 1/4-inch dice

  • 2 Tomatoes, peeled and cut into 1/4-inch dice

  • 2 ounces Spaghetti, broken into pieces


Pistou

  • 2 or 3 Green Garlic bulbs, root and green parts trimmed, outer layer removed, or 2 or 3 mature Garlic cloves

  • 2 tsp Salt

  • 1 or 2 bunches of Basil, stems removed

  • 1/4 cup Olive Oil

  • 1/2 cup freshly grated Parmesan Cheese



🍴Serves: 4

⏰Prep Time: 30 min

⏱️Cook Time: 1 hour 30 min


🥣Instructions

1. In a large saucepan, bring 8 cups of salted Water to a boil over medium-high heat. Add the Shell Beans, Zucchini, Green Beans, Leeks, Carrots, Turnips, Celery Root, and Tomatoes. Cover, reduce the heat to low, and simmer for 1 hour. Add the Spaghetti and cook for 15 minutes.

2. Meanwhile, make the Pistou: In a mortar, crush the Garlic. Season with the Salt and gradually add the Basil leaves, working the ingredients to a paste. Gradually blend in the Olive Oil as for a mayonnaise, then the Cheese.

3. Pour the Soup into a tureen, blend in some of the Pistou, and serve very hot. Pass the remaining Pistou separately.


💡Tips

  • A mix of grated Gouda and Gruyère Cheeses is delicious in the Soup. Pass some in a bowl at the table.