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 

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1  cup dried black beans 

2  tablespoons olive oil 

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2  medium onions, sliced 

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

5  cloves garlic, crushed 

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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

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