Soupe au Pistou
2 quarts chicken broth, homemade or store bought
1 quart water
2 medium yellow onions, diced
2 medium carrots, cut into a 1/4 in" dice
2 large red boiling potatoes, peeled and cut into a 1/2" dice
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon saffron
8 oz (1/2 lb) haricot verts or slim green beans, cut
1-15.5 oz can navy beans, drained and rinsed
1/2 cup broken spaghettini pasta
1 day old piece of white bread, crumbled
1/3 cup basil pesto, store bought or homemade
4 tablespoons tomato paste
Kosher salt and freshly ground pepper to taste
In a large stock pot, bring the chicken broth and water to a boil. Reduce to a simmer and add the onions, carrots, potatoes, and seasonings. Cover and simmer until the vegetables are tender, about 40 minutes.
Meanwhile, in a medium bowl, stir together the pesto and tomato paste until thoroughly combined.
Twenty minutes before serving, add the haricot verts, beans, bread, and pasta. Bring to a low boil and cook just until the green beans are cooked through, about 15 minutes.
When ready to serve, gradually add 1 cup of the hot broth into the pesto/tomato mixture. Pour the mixture into the rest of the soup and stir until combined. Serve with hot bread. Enjoy!
Printed from thegalleygourmet.net
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