Soupe Au Pistou (Soupe Française) (French Soup) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This recipe came from a Pennsylvania Slovak (Carpatho-Rusyn) cookbook, so it's probably not authentic French (it was listed in the Modern & Unusual section of the book which kind of indicates to me it's more of a modern faux French recipe, though there is a legacy of French influence in Slavic cooking dating back to Catherine the Great), but it is a simple and hearty, meatless soup. It was called Soupe Française in the book, but I believe it's better known as the provencal Soupe au Pistou, a vegetable soup seasoned with basil, garlic, and olive oil as this one is. Serve with crusty French bread. Ingredients:
3 quarts vegetable stock (12 cups) or 3 quarts water (12 cups) |
1 (10 ounce) package frozen italian cut green beans |
1 cup cannellini beans (white kidney beans, canned or cooked) |
1 (16 ounce) can red kidney beans |
2 potatoes, cut into small chunks |
4 carrots, sliced into rounds |
4 (8 inch) zucchini, cut into chunks (unpeeled) |
4 tomatoes, peeled, cored & chopped |
1 cup spaghetti, broken into 4-inch pieces (uncooked) |
2 tomatoes (insides only) |
3/4-1 cup olive oil |
6 garlic cloves, crushed |
1 teaspoon dried basil or 1 tablespoon fresh basil |
3/4 cup swiss cheese, grated (hard & sharp swiss if available) |
Directions:
1. In a heavy pot, bring water or stock to a boil; add beans, potatoes, carrots, squash, and tomatoes, and let simmer until vegetables are crisp-tender (45 minutes).
2. Add spaghetti and simmer until tender (30 minutes).
3. Blend remaining ingredients, except for cheese, in a blender or food processor and add mixture to soup.
4. Bring to a boil; then let boil for 15 minutes.
5. Garnish with grated cheese and serve with bread.
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