soupe au pestou
(1 rating)
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When my children were still in school, their foreign language teacher would have luncheons for different nationalities and this particular day cooking French food was the call of the day. I was able to sample this soup and I must say it was love at first taste. I have made it many times and it sure is a tummy warmer. It does make a lot and I now half the recipe and freeze whatever we are not able to consume at one sitting.
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(1 rating)
yield
12 serving(s)
prep time
20 Min
Ingredients For soupe au pestou
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1 1/2 lbgreen beans, in 1 inch pieces
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2 mdyellow onions, chopped
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2 lgpotatoes, peeled and diced
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2 lgripe tomatoes, chopped
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2 1/2 qtchicken stock
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2 ccooked large white beans (1 cup dry; reserve 2 cups cooking liquid)
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1/2 cvermicelli or other thin noodle, broken into small pieces
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1 cfresh basil leaves, firmly packed
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1/3 cfresh parmesan cheese
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1/3 cextra-virgin olive oil
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2 tspchopped garlic
How To Make soupe au pestou
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1In heavy pot (about 8 qt. size), combine green beans, onions, potatoes, tomatoes and stock. Bring to a boil, then simmer until beans and potatoes are crisp-tender. Add the cooked white beans with their cooking water and vermicelli, and simmer until the vermicelli is just tender. Combine the basil, cheese, oil and garlic in a blender and puree. Stir this paste into the soup, bit by bit. Adjust seasoning if necessary. (After the sauce has been added, the soup may be warmed, but not boiled.) Serve with hot or toasted slices of French bread. Yield 24 cups.
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