Soupe Au Pistou from Nice
Time: 40 mins
Ingredients
- 5 cups vegetable stock
- 1 zucchini, diced
- 1 small potato, diced
- 1 shallot, chopped
- 1 carrot, diced
- 1 (8 ounce) can chopped tomatoes
- salt and pepper
- 1/2 cup thin green beans, cut in 1/2 inch lengths
- 1/2 cup frozen baby peas
- 1/2 cup pasta, small pasta shapes (for example, conchigliette, ditali or farfalline)
- 4 -6 tablespoons traditional basil-based pesto sauce (commercial or homemade)
- 1 tablespoon sun-dried tomato paste
- grated parmesan cheese (optional)
Directions
- 1 Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.
- 2 Bring to a boil, cover, lower heat and simmer 20 minutes.
- 3 Add green beans through pasta and cook about 10 minutes longer until pasta is tender.
- 4 Adjust seasonings if necessary.
- 5 Whisk together pesto and sundried tomato paste.
- 6 Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.
- 7 Pass around grated Parmesan to be sprinkled on soup, if desired.
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