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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I love serving this with fresh bread, salad and a nice glass of wine...Enjoy! :) Ingredients:
1/2 lb. green beans |
6 small potatoes, peeled & diced |
5 onions, peeled & diced |
5 carrots, peeled & diced |
3 small turnips, peeled & diced |
3 zucchini, diced |
2 tomatoes, seeds removed |
2 oz. lean bacon, diced |
1 leek, cleaned & coarsely chopped |
1/2 head small cabbage,shredded |
3 celery ribs, chopped |
1 tablespoon olive oil |
2 bay leaves |
pinch of sage |
salt & freshly ground pepper |
5 cups water |
5 cups vegetable broth pistou |
gruyère cheese, grated |
Directions:
1. Heat the olive oil in a large pan. Add the onions and cook for 5 minutes, then add the bacon, potatoes, leeks, carrots, sage and as much of the other vegetables the pan can hold and sauté for 5-8 minutes.
2. Pour the water and vegetable broth into a large stockpot.
3. Bring to a boil.
4. Add the sautéed vegetables, along with the rest of the vegetables, bay leaves, salt and pepper. Simmer uncovered for at least 40 minutes.
5. Check the seasoning and continue cooking slowly for another 40-50 minutes or until all the vegetables are tender. Remove the bay leaves before serving.
6. To serve:
7. Place a tablespoon of pistou into soup bowls. Add some grated gruyère to each bowl. Ladle in the soup and stir.
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