Soupe Au Pistou from Nice

piątek, 14 lutego 2014

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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