Black Bean Pistou Soup

Black Bean Pistou Soup

2 ¼ cups dried black beans, picked over and rinsed
1 gallon of vegetable broth

1 bay leaf
2 large onions, diced
9 cloves garlic, minced
Salt and freshly ground black pepper to taste
12 large basil leaves, julienned for garnish
1 cup green beans, sliced diagonally into 1-inch pieces
3 small zucchini, diced
1 red pepper, diced
1 1 teaspoon cup olive oil
12 large cloves garlic
4 ½ cups fresh basil leaves
Salt and freshly ground black pepper to taste

1.  Place black beans in a 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 1 gallon of broth.

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. Heat saucepan with 1 teaspoon of olive oil saute beans for 3 minutes.

10. Add zucchini and red pepper, and saute until beans are tender, about 2 minutes more.

11. Place rest of olive oil, garlic, and basil in blender.

12. Process until smooth, pulsing on and off and stopping to scrape down sides of

      container.

13. Season with salt and pepper.

14. Bring soup to a boil.

15. Season vegetables with salt and pepper.
16. Stir three-quarters of vegetables.

17. Ladle into four soup plates.

18. Divide remaining vegetables and basil purée over top of each serving of soup, and garnish with 

      julienned basil.