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Pistou is a fragrant sauce of garlic, basil, and olive oil that’s related to Italian pesto. Here, it is stirred into a Provençal soup at the last minute. The heat of the soup releases the flavors of the garlic and basil without cooking them.
1. To make Soup: Place chickpeas and pinto beans in large pot, and cover with water. Bring to a boil, cover, and cook 10 minutes. Remove from heat, and let stand 30 minutes. Drain beans, and rinse.
2. Return beans to pot; add tomatoes, onion, garlic, bay leaf, thyme, and 5 cups water. Cover, and bring to a boil. Season with pepper, reduce heat to medium-low, cover, and simmer 30 minutes. Add potatoes and carrots, and simmer, covered, 30 minutes. Stir in flat beans, and cook 10 minutes, or until beans are tender. Stir in vermicelli, if desired. Cook 3 minutes more.
3. Meanwhile, make Pistou: Pulse basil and garlic in food processor until finely chopped. Add olive oil, and pulse until combined. Transfer to small bowl.
4. Spoon 2 Tbs. Pistou in bottom of each bowl. Spoon Soup over top.
- Serving Size Serves 8
- Calories 237
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 6 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 375 mg
- Sugar Content 5 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g