Soupe au Pistou

8 servings


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