Becky Luigart-Stayner
6 servings (serving size: 2 cups soup and 2 teaspoons pistou)

Navy beans, leeks, carrots, tomatoes, potatoes, and zucchini combine for a heart-healthy soup that takes the chill off a cold winter night. The flavorful topping is a basil pistou, a mixture similar to pesto minus the pine nuts.

How to Make It

Step 1

To prepare soup, sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain; return beans to pan. Add 6 cups water; bring to a boil. Reduce heat, and simmer for 45 minutes or until tender. Drain; return beans to pan.

Step 2

Add leek and next 9 ingredients (through dash of thyme) to pan, stirring to combine. Add 10 cups water; bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.

Step 3

Stir in zucchini, macaroni, and green beans; cook 15 minutes or until macaroni is tender. Discard bay leaf.

Step 4

To prepare pistou, combine basil, cheese, and garlic in a food processor; process until a stiff paste forms. With processor on, slowly pour oil through food chute; process until well blended. Serve with soup. Garnish with thyme sprigs, if desired.

Ratings & Reviews

CookingCrazy's Review

January 21, 2012
My suggestion for this recipe is to use a good quality veggie broth instead of "water". This will add so much more flavor than the water that is called for. I made this (with the broth) and served it with sandwiches. Made a nice cold winter day lunch.

ksamsed's Review

October 06, 2010
This recipe was quite bland. I ended up adding spicy sausage at the last minute-- after trying it without. It really needed with the hot sausage it was good. Rather time consuming but good.