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Cold weather soupe au pistou from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant by Diana Henry

  • cannellini beans
  • carrots
  • celery
  • Parmesan cheese
  • fennel
  • leeks
  • onions
  • parsley
  • butternut squash
  • walnuts
  • pine nuts
  • potatoes
  • chicken stock

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock, and canned borlotti beans for cannellini beans.

  • Zosia on September 30, 2018

    The walnut pesto was wonderful with this hearty vegetable soup (as was a little lemon juice), lifting all of the flavours. I will make it again but adjust the order in which the vegetables are added: the fennel and celery weren't quite done so they should go in with the onions at the start and the butternut squash, which was a little too soft for me, should be added with the stock.

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