Food & dining

Recipe: Pistou, with potatoes, tomatoes, zucchini

Serves 6

This hearty vegetarian soup, a recipe from Mary Siano of the Center for Self-Reliance food pantry, is made with potatoes, tomatoes, zucchini, and basil. It’s especially nice served over crusty bread and sprinkled with Parmesan.

1 1/2  quarts water 


1  cup dried black beans 

2  tablespoons olive oil 

Get Today's Headlines in your inbox:
The day's top stories delivered every morning.
Thank you for signing up! Sign up for more newsletters here

2  medium onions, sliced 

4  small potatoes, cut into 1/2-inch pieces 

5  cloves garlic, crushed 


3  tomatoes, coarsely chopped 

2  zucchini, cut into 1/2-inch pieces 

1  can (8 ounce) tomato sauce 

 Salt and pepper, to taste 

1 1/4  cups chopped fresh basil 

1. In a large pot, bring the water and beans to a boil. Let it bubble for 3 minutes. Reduce the heat and cover the pan. Simmer for about 1 1/2 hours or until the beans are tender. Check beans by removing a couple from pot; if they don’t mash easily with a fork, cook up to 30 minutes more until they do.

2. In a skillet, heat the oil. Add the onions and cook, stirring often, for 5 minutes.

3. Add the onions, potatoes, garlic, tomatoes, zucchini, tomato sauce, salt, and pepper to the pot. Return the soup to a boil. Lower the heat and simmer 1 hour.

4. Five minutes before the soup is done, stir in the basil. Taste for seasoning and add more salt and pepper, if you like. Adapted from Mary Siano

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.