Soup Au Pistou (Gluten Free)

1 cup fresh shell beans (such as cranberry or lima), soaked for a couple of hours in water or 1/2 cup dried beans, soaked overnight (or boiled for 2 minutes and soaked for 2 hours), drained
1 large onion, peeled and chopped
2 medium carrots, peeled and chopped
2 celery stalks, trimmed and chopped
2 medium potatoes, peeled and chopped
2 small to medium zucchini, trimmed and chopped
2 tomatoes, cored, seeded and chopped
6 to 8 garlic cloves, peeled and crushed
2 cups fresh basil leaves, washed
1/4 cup extra virgin olive oil
Salt and pepper to taste
1 cup small gluten-free pasta (optional)
Freshly grated Parmesan to taste

  1. Put beans, onion, carrots, celery and potatoes in a large saucepan with water to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 30 to 60 minutes (dried beans will take longer to cook than fresh), adding a little more water if necessary. When beans are just about tender, add zucchini and tomatoes and simmer for another 20 minutes or so.
  2. Meanwhile, make the pesto by combining garlic, basil and olive oil in a mortar and pestle until pasty, a food processor may also be used since pesto needs to be more pasty as a soup topping. Use more oil if necessary. Season with salt and pepper.
  3. About 10 minutes before serving, add gluten free pasta to soup (optional) and cook until tender but not mushy; season again. Serve soup, passing pistou and Parmesan at the table.
Source: NY Times

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