Soupe Au Kale Pistou Recipe

Cooking Instructions

1. 1

   Prepare the Beans

   Soak the tepary beans overnight in water. Drain and rinse before cooking.

2. 2

   Cook the Beans

   In a large pot, add the soaked beans and cover with fresh water. Bring to a boil, reduce heat, and simmer for about 1 hour or until tender. Drain and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add diced winter squash and cook for about 5-7 minutes until slightly tender.

4. 4

   Add Tomatoes and Broth

   Stir in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.

5. 5

   Incorporate Kale and Beans

   Add chopped kale and cooked tepary beans to the pot. Season with salt and black pepper to taste. Cook for an additional 5-10 minutes until the kale is wilted.

6. 6

   Prepare the Bread

   While the soup is cooking, preheat the oven to 375°F (190°C). Place the slices of miche bread on a baking sheet, sprinkle with grated parmesan cheese, and bake for 10-15 minutes until golden and crispy.

7. 7

   Serve

   Ladle the soup into bowls and serve hot with the parmesan crusted miche bread on the side.