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Food, wine and flamenco in Southern Spain!
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4 ounces dry navy beans1 lb tomatoes, peeled, seeded and chopped1 onion, peeled and chopped2 small carrots, peeled and diced1 small potato, peeled and diced1 leek, white and tender green part, quartered and dicedBouquet garni- 8 parsley stems, pinch thyme, bay leafSalt and freshly ground black pepper1/4 lb green beans, ends snapped, cut crosswise into 1/2" lengths2 small zucchini, diced3 ounces small elbow macaroni5 cloves garlic, peeled and chopped2 cups fresh basil leaves, washed and dried3/4 cup grated Reggiano Parmesan1/2 cup extra virgin olive oil
Soak dry beans in plenty of water for 4 hours or overnight. Drain and put in a large pot with 6 cups water. Bring to a boil, turn down and simmer until tender about 40 to 50 minutes. Drain.
Put the tomatoes, onions, carrots, potatoes, leeks and bouquet garni in the pot with the cooked beans and 10 cups water. Add salt and pepper and bring to a boil and simmer for 25 to 30 minutes.
Add the green beans, zucchini and macaroni and cook another 15 minutes. Discard the bouquet garni. Taste and season with salt and pepper.
To prepare the pistou; Put the garlic, basil, salt and pepper in a blender or food processor. Work in some of the grated Parmigiano until you have a very stiff paste, adding oil and grinding in more Parmigiano to bring the consistency to a barely fluid paste. Alternately this can also be made with a mortar and pestle.
Ladle the hot soup into bowls and pass the pistou separately.
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