Cooking Instructions
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Step 1
In a large pot or Dutch Oven, heat the
Olive Oil (30 mL)
over medium-high heat. Add the
Yellow Onion (1)
,
Carrots (4)
, and
Celery (3 stalks)
and sauté until the vegetables are tender and the celery and onions are slightly translucent.
Step 2
Stir in the
Garlic (2 cloves)
and heat through for one minute.
Step 3
Add the diced
Cooked Ham (480 mL)
,
Diced Tomatoes (1 can)
, both cans of
Great Northern Beans (2 cans)
, the
Bay Leaf (1)
,
Fresh Thyme (5 sprigs)
, and
Chicken Stock (1.9 L)
. Stir to combine and heat just to boiling. Add the rind of
Parmigiano-Reggiano (to taste)
if using.
Step 4
Stir in the
Pearl Barley (100 g)
and cook for 35 to 40 minutes or until the barley is almost done cooking. (Note, if using quick-cooking barley, increase the amount to 3/4 cup and cook for 15 minutes or until done).
Step 5
Add the
Green Beans (220 g)
and cook for 5-6 minutes or until the beans are just tender. Remove from heat.
Step 6
Roughly chop the
Garlic (3 cloves)
and transfer it to a mini prep food processor. Add the
Fresh Basil Leaves (60 g)
,
Kosher Salt (3 g)
,
Lemons (2 g)
, and
Crushed Red Pepper Flakes (as needed)
. Pulse several times, scraping down the sides as necessary until the basil is finely chopped.
Step 7
Add the
Parmigiano-Reggiano (75 g)
and pulse to combine. Use the “drizzle” function on the food processor to add the
Olive Oil (30 mL)
as you pulse the pistou to make a thick paste. Transfer to a bowl, cover, and refrigerate until ready to use.
Step 8
Use a pair of tongs to fish out the bay leaf, bundle of thyme, and rind of parmesan cheese. Discard.
Step 9
Ladle the soup into individual serving bowls and add a tablespoon of pistou to the hot soup. Swirl it into the soup and enjoy.
