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Autumn Soup With Pistou

Courses: Soup
Serves: 4 people

Recipe Ingredients

  Soup
1   Lean smoked bacon - (6 oz) - diced
1 1/2 cups 93g / 3.3ozDiced white onion
1 cup 110g / 3.9ozDiced celery
2/3 cup 73g / 2.6ozDiced carrot
2 cups 186g / 6.6ozGarlic cloves - minced (large)
1 tablespoon 15mlMinced fresh thyme (or 1 tspn dried thyme)
2 teaspoons 10mlMinced fresh rosemary leaves (or 1/2 tspn dried rosemary)
6 cups 1422mlChicken stock or canned chicken broth
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Cannellini beans - (16 oz ea) - rinsed well, and drained
3   Firm ripe tomatoes - seeded, chopped (large) (or 2 (16-oz) cans tomatoes, drained and chopped)
1 cup 237mlSmall pasta shells
  Pistou
3   Garlic cloves - chopped
1 1/2 cups 60g / 2.1ozBasil leaves - (packed)
1/2 cup 118mlFreshly-grated Parmesan
  Freshly-ground black pepper - to taste
2/3 cup 157mlExtra-virgin olive oil
  Salt - to taste

Recipe Instructions

In a soup pot or casserole cook the bacon over moderate heat, stirring occasionally, until it is golden. With a slotted spoon transfer to a plate lined with paper towel.

Pour off all but 2 tablespoons fat from the pan and add the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 minutes. Add the chicken stock or broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 minutes.

Add the beans and tomatoes and simmer, stirring occasionally, for 5 minutes. Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente. Let stand off heat, covered, for 5 minutes.

Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream. Puree until well blended. Add salt to taste.

Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts.

Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9563) - from the TV FOOD - NETWORK"

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