Autumn Soup With Pistou

Recipe Ingredients

		Soup
1		Lean smoked bacon - (6 oz) - diced
1 1/2 cups	93g / 3.3oz	Diced white onion
1 cup	110g / 3.9oz	Diced celery
2/3 cup	73g / 2.6oz	Diced carrot
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
1 tablespoon	15ml	Minced fresh thyme (or 1 tspn dried thyme)
2 teaspoons	10ml	Minced fresh rosemary leaves (or 1/2 tspn dried rosemary)
6 cups	1422ml	Chicken 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	237ml	Small pasta shells
		Pistou
3		Garlic cloves - chopped
1 1/2 cups	60g / 2.1oz	Basil leaves - (packed)
1/2 cup	118ml	Freshly-grated Parmesan
		Freshly-ground black pepper - to taste
2/3 cup	157ml	Extra-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"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.