French Soupe Au Pistou

poniedziałek, 27 stycznia 2014

1 1/2 lbs green beans, in 1 inch pieces
2 medium yellow onions, chopped
2 large potatoes, peeled and diced
3 large ripe tomatoes, chopped
2 1/2 quarts chicken stock or 2 1/2 quarts vegetable stock
2 cups cooked large white beans (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
1/2 cup vermicelli or 1/2 cup other thin noodles, broken into small pieces
1 cup fresh basil leaf, firmly packed
1/3 cup freshly grated parmesan cheese
1/3 cup extra virgin olive oil
2 teaspoons chopped fresh garlic

1 In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
2 Bring to a boil, then simmer until beans and potatoes are crisp tender.
3 Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
4 Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
5 Stir this paste into the soup, bit by bit.
6 Adjust seasoning if necessary.
7 After the sauce has been added, the soup may be warmed, but not boiled.
8 Serve with hot or toasted slices of French bread.
9 To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
10 To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
11 For Vegetarian use vegetable broth and a vegetarian parmesan cheese.

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