KOLO - Recipes

Sign up today for breaking news and weather text alerts!

Recipes

Ingredients Needed:
For Soup:

1 lb. dried great northern white beans
2 cups zucchini or yellow squash, sliced
3 cups butternut, acorn or pumpkin squash, peeled and cut into 3/4" cubes
1 onion, chopped
3 cloves garlic, minced
3 stocks celery, diced
1 red potato, peeled and diced
2 carrots, peeled and diced
1/2 cup diced sweet red pepper
2 Tbl. minced fresh basil or 1 tsp. dried basil
2 tsp. salt pepper

For Pisto:

4 cloves garlic, minced
2 cups basil leaves
1/2 cup olive oil

Directions:
Soup:

1) Place beans in a large stock pot and fill pot half-way with water. Bring to a boil, turn off heat, cover and let sit for one hour.

2) Drain beans of all water, rinse and put back in pot. Add 4 qts. of water, all the vegetables, salt and basil. Bring to a boil, reduce heat and simmer, uncovered about 2 hours. Beans and winter squash should be tender.

3)Taste for salt and pepper.

Pisto:

In food processor combine the garlic and basil leaves. Process until finely minced. Add the oil and blend well. Pour into small bowl and set aside.

To serve: Just before serving, stir about 1/4 cup pistou into the pot. Ladle soup into individual bowls and pass the pistou around to those who wish to add a little more to their soup. Serves 8-10. Recipe easily expanded for larger crowds.

Return to Recipes Home...