soupe au pestou
(1 RATING)
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.
No Image
prep time
20 Min
cook time
method
---
yield
12 serving(s)
Ingredients
- 1 1/2 pounds green beans, in 1 inch pieces
- 2 medium yellow onions, chopped
- 2 large potatoes, peeled and diced
- 2 large ripe tomatoes, chopped
- 2 1/2 quarts chicken stock
- 2 cups cooked large white beans (1 cup dry; reserve 2 cups cooking liquid)
- 1/2 cup vermicelli or other thin noodle, broken into small pieces
- 1 cup fresh basil leaves, firmly packed
- 1/3 cup fresh parmesan cheese
- 1/3 cup extra-virgin olive oil
- 2 teaspoons chopped garlic
How To Make soupe au pestou
-
Step 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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Discover More
Category:
Potatoes
Category:
Bean Soups
Category:
Vegetable Soup
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#beans
Keyword:
#onions
Keyword:
#tomatoes
Keyword:
#Noodles
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