---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Soupe Au Pistou With 13 Vegetables
 Categories: Soups
      Yield: 12 Servings
 
      1 c  Great northern beans;
           - soaked overnight in water
      1 md Yellow onion; peeled,
           - halved, stuck with:
      2    Cloves
      1    Bay leaf
      4 ts Salt
      1 tb Olive oil
      3 md Red onions; diced
    1/2 ts Pepper; freshly ground
      3 cl Garlic; minced
      2    Leeks;
           - white & light green parts
           - only, washed,
           - thinly sliced
      2    Celery ribs; sliced thin
      2    Carrots; peeled,
           - halved lengthwise,
           - thinly sliced
      2    Purple turnips; peeled,
           - cut into small wedges
    1/2 c  White wine
      1    Bay leaf
           Bouquet Garni:
      3    Thyme sprigs
      1    Rosemary sprig
           Parsley; small amount
      6 c  Vegetable stock,
           - chicken stock or water;
           - up to 8 c
      1 c  Small pasta such as tubetti
      1 sm Fennel bulb;
           - cored, cut in half
           - lengthwise, thinly sliced
      1 md Zucchini;
           - cut in half lengthwise,
           - sliced 1/2" thick
      2 sm Yellow squash;
           - sliced 1/2" thick
      2    Ripe tomatoes --
           - up to 3, cored, chunked
      1 c  Baby peas; fresh or frozen
      2 c  Spinach leaves; washed,
           - cut into wide strips
    1/2 c  Parsley;
           - washed, picked, chopped
 
  Drain and rinse white beans. Place in medium saucepan with enough
  water to cover by 1". Add onion halves with cloves and bay leaf.
  Bring to a boil, reduce to a simmer, and cook covered very gently
  for 30 minutes. Skim any foam that has accumulated on the surface.
  Add water to just cover beans if necessary. Add 2 ts salt and
  continue to cook for 15 to 30 minutes until beans are creamy inside
  but still intact. Remove bay leaf and onion halves, and set beans
  aside in their cooking liquid until needed.

  In the meantime, heat olive oil in large kettle or Dutch oven over
  medium heat. Add onions, season with remaining salt & pepper, and
  cook for 58 minutes until softened. Add garlic, stir, cook for
  2 minutes or until fragrant. Add leeks, celery, carrots, turnips,
  and sweat for 5 minutes. Add wine, bay leaf, bouquet garni, and
  simmer until wine is reduced by half. Add stock or water and bring
  to the simmer. Add pasta and cook until pasta is almost al dente.
  Add fennel, zucchini, and squash, the cooked white beans and their
  cooking liquid, and cook for 5 minutes; add tomatoes and cook for
  2 minutes more. Finally, add peas and spinach and cook 1 minute,
  until peas are tender. Add parsley, taste and adjust seasoning if
  needed. Remove bay leaf and bouquet garni. Serve with a dollop of
  pistou swirled in.

  Freezes well.
  
  Recipe FROM: Too Hot Tamales Show, Oct 21, 1996
 
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