Vegetable soup with basil puree

The thought of making a large pot of soup in 90 degree weather was not exactly something I was looking forward to.  However, I decided to start early in the day before the heat became unbearable.

I bought a bag of Great Northern Beans and let them soak overnight.

After draining the beans I cooked them in 3 quarts of water with the bay leaves for about an hour, while I peeled and chopped the vegetables. After adding the onion and garlic to the beans and cooking them for about 10 minutes, I then add  zucchini, carrots, frozen peas and a little celery and let it all cook until it was tender.

I did not add the pasta to this mix because I know that it will swell up and absorb all the liquid, so I cooked it separately and added it to each individual bowl.

I did not have a chance to grow any basil this year so instead of preparing my own pistou,  I decided to buy a small jar of regular pesto at the market.IMG_0953

Fortunately, I did have a piece of gruyere cheese in the refrigerator which I grated into the soup before drizzling the pistou in it.

I was never very good at making homemade soup from scratch and I had no idea where the flavor would be coming from in this recipe without adding at least one bouillon cube or package to it, but this was one of the best and most enjoyable soups I have tasted.

Two thumbs ups for David….

4 thoughts on “Vegetable soup with basil puree

  1. I shall remember your advice re the pasta, and I made the soup part of the recipe in the morning too! I am now thinking of that bag of black-eyed peas I have…. 🙂

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  2. Ro, is this soup the same as Garbure or not because it had no meat in it? I know this soup must be delicious and I will make it when it gets cooler and I have eager eaters nearby. Your looks yummy. I learned the pasta trick during our FFWD days. Don’t know if it was from you or not but probably.

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