Vegetable Soup With Additions

Recipe Ingredients

4		Vegetable Soup Base - see * Note
2		Boiling potatoes - peeled, and
		Cut into 1/2" dice
		(or 1 cup drained canned white beans)
1 cup	146g / 5.1oz	Seeded diced zucchini
1/2 cup	118ml	Pasta like orzo or broken up vermicelli
		Or spaghetti
		Salt - to taste
		Freshly-ground black pepper - to taste
		Pistou Addition
4		Garlic cloves - pressed or minced (small)
1/2 cup	20g / 0.7oz	(packed) Basil leaves
2 tablespoons	30ml	Tomato paste
1/3 cup	78ml	Olive oil
1/2 cup	73g / 2.6oz	Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Rouille Addition
1		Green bell pepper - parboiled tender (small)
1/4 cup	59ml	Canned pimientos - drained and dried
2 cups	186g / 6.6oz	Garlic cloves - minced (small)
1/3 cup	78ml	Olive oil
		Fresh or dried bread crumbs - to thicken
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Vegetable Soup Base" recipe which is included in this collection. Use 1/2 of the recipe.

Bring Vegetable Soup Base to a simmer (if there does not appear to be enough liquid in which to simmer all of the additional vegetables, then add some water). Add potatoes or white beans, zucchini and pasta, cover and simmer for 10 to 15 minutes or until all the ingredients are tender. Serve as is or with pistou or rouille.

For the Pistou: In a food processor puree all the ingredients until smooth; season to taste with salt and pepper.

For the Rouille: Puree the parboiled pepper, pimientos, garlic and olive oil until thick. Add enough breadcrumbs so that "rouille" holds its shape.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6624 broadcast 01-10-1998)

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