Pistou Soup Recipe
Ingredients
| Tomatoes | 2 Large, quartered | |
| Garlic | 5 Clove (5gm), chopped | |
| Basil | 3 Tablespoon, chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Butter/Margarine | 2 Tablespoon | |
| Potato | 1 Large, peeled | |
| 1 cup thickly sliced carrots | ||
| 3/4 cup coarsely chopped scallions | ||
| 1 cup low-sodium chicken stock | ||
| 1 cup cooked red kidney beans | ||
| Frozen green peas | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
Directions
1. Place the tomatoes, garlic, basil and Parmesan in a food processor or blender, and process just until blended, scraping down the sides of the container with a rubber spatula.
2. Melt the butter in a medium-size saucepan over medium-high heat. Add the potato, carrots and scallions, and saute 3 to 4 minutes, or until the scallions are limp. Add the tomato mixture, stock, kidney beans and 1/2 cup of water, and bring to a boil. Cover the pan, reduce the heat to low and simmer 20 to 25 minutes, or until the potato is tender.
3. Add the peas, parsley and salt, and cook another 5 minutes.
2. Melt the butter in a medium-size saucepan over medium-high heat. Add the potato, carrots and scallions, and saute 3 to 4 minutes, or until the scallions are limp. Add the tomato mixture, stock, kidney beans and 1/2 cup of water, and bring to a boil. Cover the pan, reduce the heat to low and simmer 20 to 25 minutes, or until the potato is tender.
3. Add the peas, parsley and salt, and cook another 5 minutes.
Chef
