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Soups au Pistou
Nb persons: 0
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| Heat: | |
| 3 T | olive oil |
| Add: | |
| 1 | onion, chopped |
| 1 small | fennel bulb, quartered, coref and chopped |
| 2 | zucchini, chopped |
| Cook over medium 10 mins. Add: | |
| 8 oz | new potato, chopped |
| 2 | tomatoes, skinned, seeded and chopped |
| 2 qts | beg or chicken stock |
| 1 sprig | thyme |
| Bring to a boil, cover and simmer gently 15 mins. Add: | |
| 2 c | canned cannellini beans |
| 2 c | canned kidney beans |
| Simmer, covered for 15 mins. Add: | |
| 6 oz | green beans, in 1" pieces |
| 2 oz | spaghetti, broken in pieces |
| Cook 10 mins. Cover and let stand. Ideally, the soup should rest for at least a few hours before serving, or make one day in advance and chill. Do NOT make the piste until ready to serve! Pistou: | |
| 6 cloves | garlic |
| 6 T | olive oil |
Leaves from a small bunch if basil
Blend until well chopped.
Heat soup and pass piste and Parmesan to be added to taste. It can be served at room temp.
Recipe uploaded with Shop'NCook for iPhone.
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