Difficulty:

Prep Time:   35 minutes

Cooking Time:  45 minutes

Serves 6-8 people

1 Recipe Pistou

1 Recipe Crostini

Ingredients:

½ c.          Fresh Cranberry beans (shucked) or dried Coco beans

                (for dried, soak 80 min. & cook separately 30 min.)

1 lg.          Onion, med. diced

1 ea.         Fennel, med. diced

1 lg.          Leek, white diced & washed

2 med.      Carrots, sliced on bias ½“

2 clove      Garlic, peeled & chopped

2 med.      Yukon gold potatoes, peeled & med. diced

1 med.      Zucchini, slice in half lengthwise, remove seeds, cut ½” thick

¼ lb.        Haricot Verts, ends removed & cut in 2” pieces

4 med.     Tomato, skinned, seeded & med. diced

¾ c.         Macaroni or ½ c. Whole Wheat Elbows (60g)

1 ea.        Bouquet Garni (Leek green, 1 Bay Leaf, 3 sprigs Thyme, 1 sprig Rosemary, 4-5 ea. washed Parsley/Basil stems)

2 T.         EVO

2  qt.       Chicken Stock

1 ½ qt.    Water

2 tsp.       Sea Salt & White Pepper to taste

Technique:

• In a large rondeau, add EVO, Onion, Fennel, Garlic, Leek and Carrots; Sweat 7-8 minutes on med. heat without coloring.

• Add chicken stock, water, sachet and cranberry beans; (if using dried coco beans, cook separately and add at end) bring to a boil then lower to a simmer for 5 minutes.

• Add potatoes, pasta, and tomatoes; simmer 3-4 minutes, then add Haricot Verts, Zucchini, and seasoning.

1. •Simmer 6-7 minutes then turn off heat and rest soup 10 minutes.
   

2. •Make Pistou and croutons in the meantime.
   

3. •Taste soup for seasoning, discard bouquet garni and serve with a crouton covered with a spoon of Pistou.