Soupe Au Pistou

By Martha Green A Taste of the Holidays, October 26, 2000

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 1 hour

by skelee

Ingredients

1 cup carrots diced

1 cup potatoes diced (often omitted)

1 cup onion chopped

1 1/2 quart water

1 teaspoon salt

1 cup frozen organic green beans

1 cup canned cannellini beans rinsed and drained

1/3 cup spaghetti broken

1 slice stale white bread torn into small pieces (often omitted)

1/2 teaspoon Black pepper

1 pinch saffron often omitted

4 cloves garlic

3 ounces tomato paste

1/4 cup fresh basil packed

1/2 cup Parmesan cheese grated

3 tablespoons Extra virgin olive oil

Ingredients from other recipes include:

cabbage, celery, zucchini, turnips, dried beans (soaked ahead per pkg. inst,), thyme

Directions

Soup 1. Combine carrots, potatoes, onion, water and salt in a large pot and bring to a boil. Reduce heat and simmer for 40 minutes. 2. Add beans, spaghetti, bread, pepper and saffron; simmer 20 minutes. Pistou 1. Add 2 or more cloves of garlic to a food processor and pulse until minced. 2. Add tomato paste, basil and parmesan. Pulse to rough chop. 3. With motor running, slowly add oil and process until a smooth paste is formed. Stir Pistou into individual bowls immediately before serving.

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