This recipe is from Vegetarian Times (November/ December 2008)
Ingredients
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[method] => rinsed
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[92f97370-5a99-2364-6904-fd040e89ea3a] => Array
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[title] => pasta, vermicelli, enrich, dry, all brands
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SOUP
-
1/3 cup dried chickpeas rinsed
-
1/3 cup dried pinto beans rinsed
-
1 15-oz. can tomatoes chopped
-
1 medium onion chopped (1 cup)
-
1 clove garlic minced (1 tsp.)
-
1 bay leaf
-
1 sprig fresh thyme
-
3 medium red potatoes cut into 1/2-inch chunks (1 cup)
-
2 carrots sliced (1 cup)
-
1 cup frozen Italian flat beans
-
1/4 cup vermicelli optional
PISTOU
-
8 cups fresh basil leaves
-
8 cloves garlic peeled
-
1/2 cup olive oil
Recipe Method
To make
Soup:
1. 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.
3. 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.
Meanwhile, make Pistou:
1. Pulse basil and garlic in food processor until finely chopped. Add olive oil, and pulse until combined. Transfer to small bowl.
2. Spoon 2 Tbs. Pistou in bottom of each bowl. Spoon Soup over top.
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