French for pesto, “pistou” adds a rich taste to an otherwise standard vegetable soup. Another French trick here is dissolving a thick piece of French bread in the soup broth to add texture. Enjoy this unique way to use some of those fresh vegetables and herbs from the market. I saved time by using frozen peas and carrots to replace the fresh cut carrots. For an easy way to make your bread accompaniment a little more hearty, see SPECIAL BREAD at bottom.
Ingredients:
1 cup(s) carrots -- diced, or frozen peas and carrots
1 cup(s) onion -- diced
1 cup(s) potato(es) -- diced
1 tsp salt
1 cup(s) green beans -- cut 1" pieces
1 cup(s) navy beans -- drained; or kidney beans
1/3 cup(s) spaghetti noodles -- uncooked, broken
1 slice(s) French bread
2 garlic clove(s) -- mashed
2 tbsp fresh basil -- or half dried
1/4 cup(s) parmesan cheese
2 tbsp tomato paste
3 tbsp olive oil
Directions
Prep Work: Dice carrots, potatoes and onions; store together. Cut green beans, drain navy beans; store together. Mix last 4 ingredients together and set aside.
1. Combine carrots, onion and potatoes with 6 c. water (for yield of 6) in soup pot. Bring to a boil, then reduce to a simmer for 20 min leaving the lid on. Add salt.
2. Add green beans, navy beans, uncooked spaghetti and one slice of French bread. Add a little pepper then simmer for 15 min.
3. In a small bowl make the “pistou” by combining garlic, tomato paste, fresh basil, Parmesan cheese and olive oil.
4. When soup is done, take a cup and mix in with the pistou, then add all to soup pot. Add some water if too thick. Serve with whole grain bread.
SPECIAL BREAD: Mix together equal parts mayonnaise, plain yogurt and sour cream. Add some finely diced green onion, spread on bread, sprinkle with Parmesan cheese and broil or bake until lightly browned.
(adapted from Let’s Get Together cookbook “soupe au pistou (french vegetable soup)” and “apres-ski snacks”)