February 16, 2019

Two Bean Soup Au Pistou

Recipe: Two Bean Soup Au Pistou

Serves 10 | Prep Time 15 minutes | Resting Time: 1 to two hours | Cooking Time 4 to 6 minutes

Ingredients

Soup

  • 1 medium carrot
  • 1 medium onion
  • 1 stalk celery
  • 1 cup white wine
  • 4 cups homemade vegetable stock. (Find recipe here)
  • 1 tbsp olive oil
  • 2 large potatoes peeled and diced large
  • 1 cup navy beans
  • 1 cup black beans
  • 3 medium tomatoes concasse
  • 1 large zucchini diced large
  • 1 cup dried vegan pasta
  • 1 cup mushrooms combination white, shitaake or oyster
  • 2 tbsp herbs of your choice, such as thyme, savory or rosemary

Pesto

  • 1 cup basil leaves chopped fine
  • 4 cloves garlic minced fine
  • 1 tbsp pecans
  • 1 medium tomato concasee
  • 1 tsp salt

Instructions

Pesto

  1. In a mortar and pestle or a small food processor pound or grind all the garlic to a paste, add the basil and some of the olive oil.
  2. Add the chopped and peeled tomato and keep mixing until well incorporated
  3. Add nuts and keep pounding or mixing until well incorporated. 
Adjust seasoning and the level of olive oil to taste.

Soup

  1. Soak the beans overnight in the refrigerator in separate bowls.
  2. Drain and boil them in separate pots with enough water and some salt until al dente.
  3. Heat up a heavy pot and add a film of olive oil.
  4. Brown the mushrooms until golden and caramelized. Set aside.
  5. Add the mirepoix (carrots, onions and celery diced small), add a small amount of salt and cook in the same pot as the mushrooms, at low heat, for at least 15 minutes or soft and shiny.
  6. Deglaze the pot with the wine and cook for 5 minutes giving the alcohol a chance to evaporate.
  7. Add the vegetable stock and bring to a simmer.
Add the potatoes and cook for about 12 minutes until tender but not falling apart.
  8. 
Add the zucchini and the rest of the tomatoes a couple of minutes before the potatoes are done.
  9. These vegetables will cook really fast.
  10. 
Add the herbs.
  11. Cook for 5 minutes allowing all flavors to blend.
  12. Once the beans are cooked drain and add to the pot.
  13. Serve in individual bowls with some of the pesto on each

Notes

Some notes here


Learn to make this recipe (and much more) during our cooking class:

Vegetarian Dishes from the Mediterranean

Two Bean Soup au Pistou
Vegetarian Moussaka
French Apple Tart
The Foodery
Chef Daniel Morduchowicz
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