Recipe: Winter Soupe au Pistou

This is a hearty vegetarian bean soup served with pesto:


1.5 cups mixed legumes (or just white beans)
1 large onion
3 stalks celery
2 large carrots
1 large tomato or  1/2 c roasted tomato or a handful of sundried tomatoes, or the equivalent
1 clove garlic
1.5 tsp. thyme
1.5 tsp. tarragon
2 bay leaves
4-6 cups vegetable stock
salt and pepper
Pesto - a rounded tablespoon per person.

The secret to removing the gas factor from beans is to boil them for a few (2-3) minutes, and then let the pot sit and cool for anything from 2-12 hours, as your schedule allows.   Drain and rinse.  The beans will still be uncooked.

Cut all the vegetables in a small dice, 1/4”

Put everything except the pesto, so all the beans, vegetables, spices, stock, in the slow cooker.  Start with a teaspoon of salt and a grind of pepper.  It will be underseasoned, but you’ll correct this at the end.  It took 8 hours on high for the beans to cook through, or if you're cooking on the stove, it will take a few hours.  I started with 4 cups stock, then added more midway to thin the soup.  If you’re using beans alone (no barley), you may not need to do this. 

When the beans are tender, taste and correct the salt and pepper.  I added just a touch - about 1 teaspoon of balsamic vinegar at the end as well.

Serve each bowl of soup with a good dollop of pesto on top.