Yield: Yields 1 cup pistou.
Servings: eight, with plenty of leftovers.
You may need to call your butcher to reserve the lamb shanks for this sustaining bean soup.
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I have made this time and time again and it is sublime. I've always been a fan of soupe au pistou, but this is the only recipe I've seen with lamb shanks, an addition that elevates this wonderfully rustic dish to something really special. It's a great recipe to make for company, too, because it's very forgiving time-wise and requires little in the way of last minute preps. The only improvement I've made is to boil the pasta separately and then stir it into each bowl as I serve it -- otherwise the pasta gets mushy in the leftover soupe (assuming there is any!) and soaks up all the broth.
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