Black Bean and Pistou Soup

Name: Black Bean and Pistou Soup
Yield: Makes about 7 cups (1.75 l); 6 first-course servings
Ingredients: 1 tablespoon kosher salt; 3½ cups (875 ml) Vegetable Broth, Basic Chicken Stock, or water, if using canned beans; ¼ cup (15 g) coarsely chopped basil, for serving; ½ cup (125 ml) olive oil; 2 large bunches basil, leaves only, washed well; 1 pound (450 g) black beans, soaked according to any of the methods and drained, or 6 cups (1 kg) rinsed and drained canned beans; 6 medium cloves garlic, smashed and peeled

Preparation info

Makes about 7 cups 1.75 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This incredibly simple soup is a great pleasure on a cold night in the fall. The pistou is nutless and cheeseless. It can be replaced with one recipe of Pesto, or store-bought (when in a hurry and using canned beans).

Ingredients

1 pound (450 g) black beans, soaked according to any of the methods and drained, or 6 cups

Starter
Winter
Soup
Gluten-free

Method

If using dried beans, in a medium saucepan, combine the beans with water to cover by 2 inches (5 cm). Bring to a boil. Lower the heat and simmer, partially covered, for 1 hour, or until the beans are very