Ingredients

2 cups (packed) fresh basil leaves

1 teaspoon coarse kosher salt

1/2 cup thinly sliced peeled carrots

2 cups small broccoli florets (about 6 ounces)

1 cup small cauliflower florets (4 to 5 ounces)

1 cup vegetable stock or vegetable broth

1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans

1/2 cup (packed) fresh Italian parsley leaves

1/4 cup extra-virgin olive oil

Shrimp:

• 3 cups olive oil
• 3 large fresh thyme sprigs
• 18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry

Description

The French Version Of Pesto, Pistou Is Often Stirred Into Soupe Au Pistou, Provence's Vegetable And Bean Soup. In This Dish, The Vegetable...

View Full Recipe