B K Witch's Soupe Provencal Au Pistou |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I have had several different versions of Soupe Au Pistou over the years. While they have all been excellent, I wanted to do my own twist on it, so this version is the BKWitch way. Ingredients:
2 tablespoons olive oil |
4 large carrots (chopped) |
2 medium yellow onions (chopped) |
4 celery ribs (chopped) |
1/2 lb fresh green beans (snapped into 1/2-inch pieces) |
2 zucchini (halved lengthwise, then sliced thinly crosswise) |
1 cup fresh mushrooms (sliced) |
2 teaspoons salt (divided in half) |
1/2 teaspoon fresh ground black pepper |
1 lb yellow potato (peeled and diced into 1/2 dice) |
1 (15 ounce) can diced tomatoes (undrained) |
3 ounces tomato paste |
1 quart chicken stock |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
3 cups water |
1 cup frozen baby peas |
1 (15 ounce) can cannellini beans (drained) |
1/2 cup shell pasta (the tiny ones) |
3 garlic cloves |
2 sun-dried tomatoes (oil packed) |
1 cup fresh basil leaf |
1/4 teaspoon salt |
3 tablespoons olive oil |
Directions:
1. In a large soup pot, heat 2 tablespoons olive oil over med-low heat.
2. Add the carrots, onion and celery; sauté for 6 minutes.
3. Add the green beans, zucchini, the mushrooms, 1 tsp of the salt, and the black pepper.
4. Cook, stirring often, about 6 more minutes.
5. Add the potatoes, tomatoes, tomato paste, the chicken stock, the onion powder, the garlic powder, and the 3 cups water.
6. Bring just to a boil.
7. Reduce the heat and simmer for 15 minutes.
8. Add the green peas, the cannellini beans, the pasta, and the second 1 tsp of salt.
9. Continue simmering for 10 minutes longer, until the pasta, and all vegetables are tender.
10. Turn heat to low.
11. To make the pistou:.
12. Put the basil, sun-dried tomatoes, garlic, and 1/4 tsp of salt into a food processor or a blender.
13. Purée, as you slowly drizzle in the 3 tablespoons of olive oil.
14. Stir 1/4 cup of the pistou into the soup.
15. Serve the hot soup in soup bowls with a teaspoonful of the pistou topping the center of each bowl.
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