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Autumn Soup With Pistou

Courses: Soup
Serves: 4 people

Recipe Ingredients

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
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.

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


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