| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
French |
France, Pesto, Soup, Totry, Vegetable |
1 |
Servings |
INGREDIENTS
|
|
Soup |
| 1 |
T |
Olive oil |
| 2 |
|
Onion, 1/2" dice |
| 2 |
|
Carrot, 1/2" dice |
| 2 |
|
Zucchini, 1/2" dice |
| 1/4 |
lb |
Greenbean, cut in 1" pieces |
| 3 |
|
Tomato, peeled seeded and |
|
|
cut in 1/2" dice |
| 8 |
|
Garlic, finely chopped |
| 1/2 |
lb |
Potato, 1/2" dice |
| 3 |
c |
Broth, chicken or vegetable |
|
|
or water |
| 1 |
c |
Garbanzo, rinsed or drained |
|
|
can use bean of choice |
|
|
Salt & pepper, to taste |
|
|
=FF |
|
|
Pistou |
| 1 |
c |
Basil leaves, fresh packed |
| 1 |
T |
Olive oil |
| 2 |
|
Garlic, finely chopped |
| 1/2 |
c |
Chicken broth, vegetable or |
|
|
water |
|
|
Salt & pepper, to taste |
|
|
=FF |
|
|
Garnish |
| 2 |
T |
Parmesan cheese, grated |
INSTRUCTIONS
Note: Reduced-fat version of a French classic. You can add the pistou
(kind of the French version of pesto) to your favorite vegetable soup,
and you can even use it to dress up a canned minestrone, some of which
are very good. Or you can start from scratch, as we have done here.
You can also make this recipe vegetarian by substituting vegetable
broth or water for the chicken stock. Served with thick slices of
toasted garlic bread, this dish is a meal in itself. Begin by making
the soup. Heat the olive oil in a large soup pot over moderate heat,
and cook the onions and carrots for 5 to 10 minutes, until soft but
not brown. Add the remaining ingredients and bring to a boil. Cover,
reduce the heat, and simmer for 15 to 20 minutes, until the vegetables
are tender. For the pistou, combine all ingredients in a blender or
food processor and puree until smooth. To serve, ladle the soup into
bowls and top with about 2 tablespoons (30 ml) of pistou and one (15
ml) of grated cheese. Serves 4 to 6. Source: www.wwrecipes.com MMed
by: ecravens@hdo.net Posted to MM-Recipes Digest by Earl Cravens
<ecravens@hdo.net> on Aug 07, 1998
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