Pistou Soup
From pleclare 15 years agoIngredients 
                    - 2 Tbs extra virgin olive oil shopping list
- 2 carrots,halved lengthwise and thinly sliced shopping list
- 1 med. onion,chopped shopping list
- 2 to 3 cloves garlic,chopped shopping list
- 2 Tbs tomato paste shopping list
- Kosher salt and fresh ground black pepper shopping list
- 1/4 lb. green or yellow was beans shopping list
- 1 small zucchini or yellow summer squash shopping list
- 1 15 oz can white beans or chick peas,drained and rinsed shopping list
- 1/2 c broken spaghetti or other small pasta shopping list
- 3/4 c store bought pesto shopping list
- Grated parmesan cheese and crusty bread,for serving shopping list
How to make it 
                    - Heat olive oil in large pot over med-high heat. Add the carrots and onion and cook,stirring constantly,until onion is lightly browned,about 5 mins. Add garlic,tomato paste and one Tbs salt and cook 1 min more. Add 7 c water,cover and bring to boil. Uncover,reduce heat and simmer 5 mins. Season with salt and pepper.
- When ready to serve,whisk 1/3 c pesto into soup. Ladle into bowls and top with remaining pesto. Sprinkle with parmesan and serve with bread.,if desired
People Who Like This Dish 2 
                
                
                - chuckieb Ottawa, CA
- pleclare Framingham, MA
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