Black Bean Pistou Soup
I could not find a picture when I made this soup. When I googled the soup the closest I could get is the above picture with black and white beans and no vegetables, except some red pepper.
4 ½ cups dried black beans, picked over and rinsed
36 cups water
1 bay leaf
3 large onions, diced
18 cloves garlic, minced
Salt and freshly ground black pepper to taste
24 large basil leaves, julienned for garnish
Vegetable Garnish
18 oz. green beans, ends snapped, strung and sliced diagonally into 1-inch pieces (about 1 ½ cups)
6 small zucchini, trimmed and diced
1 red pepper, diced
Pistou
1 cup olive oil
12 large cloves garlic
4 ½ cups fresh basil leaves
Salt and freshly ground black pepper to taste
1. To prepare beans, place them in large stockpot, and add enough water to cover by 2 inches.
2. Cover pot, and set aside at room temperature to soak overnight.
3. Drain beans, and return to pot.
4. Cover with 36 cups water.
5. Add bay leaf, onion and garlic, and bring to a boil, skimming off any foam.
6. Reduce heat to low, and cook until beans are very tender, for about 2 ½ hours, stirring occasionally.
7. Add water, if needed, or boil soup down until thickened but not dried out.
8. Season with salt and pepper to taste.
9. To make vegetable garnish, cover drying rack with paper towels.
10. Heat saucepan of water to boiling, and cook beans for 3 minutes.
11. Add zucchini and red pepper, and cook until beans are tender, about 2 minutes more.
12. Drain, rinse vegetables under cold water and place on rack.
13. To make pistou, place oil, garlic and basil in blender.
14. Process until smooth, pulsing on and off and stopping to scrape down sides of container.
15. Season with salt and pepper.
16. To serve, bring soup to a boil.
17. Season vegetables with salt and pepper.
18. Stir three-quarters of vegetables.
19. Ladle into four soup plates.
20. Divide remaining vegetables and basil purée over top of each serving of soup, and garnish with julienned basil.
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