Soupe Au Pistou (Provencal Vegetable Soup With Pesto) |
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Prep Time: 60 Minutes Cook Time: 8 Minutes |
Ready In: 68 Minutes Servings: 8 |
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In 'The French Slow Cooker' by Michele Scicolone Ingredients:
4 medium carrots, peeled and chopped |
3 medium boiling potatoes, peeled and chopped (yukon gold) |
2 medium onions, chopped |
1 1/2 cups chopped canned tomatoes |
2 medium zucchini, chopped |
8 cups water |
salt |
fresh ground pepper |
2 cups cooked cannellini beans (drained canned are ok) |
1 cup small shell pasta (ditalini or elbows) |
1 1/2 cups fresh basil leaves, washed and well dried |
1 cup fresh flat leaf parsley, washed and well dried |
3 garlic cloves, peeled |
coarse sea salt or kosher salt |
1/3 cup extra-virgin olive oil |
Directions:
1. Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
2. Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
3. Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
4. Cover and cook on LOW for 8 hours, or until the vegetables are tender.
5. Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
6. Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.
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