Zuppa Alla Pistou Recipe
Ingredients
| Leeks | 1 Cup (16 tbs), thinly sliced | |
| 2 ribs celery, thinly sliced on diagonal | ||
| Carrots | 3/4 Cup (16 tbs), thinly sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| 8 cups beef, chicken or veal broth | ||
| Potatoes | 1/2 Cup (16 tbs), diced | |
| 1-1/2 cups diagonally cut green beans | ||
| Spinach | 1 Bunch (100gm), chopped | |
| 1-1/2 cups peeled and diced ripe tomatoes | ||
| Thyme | 1/2 Teaspoon, minced | |
| Rosemary | 1/4 Teaspoon, minced | |
| Black pepper | 1/2 Teaspoon | |
| Paprika | 3/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Iceberg lettuce | 1/2 Cup (16 tbs), shredded | |
| 1 recipe Pistou | ||
| Freshly grated Parmesan cheese | ||
Directions
Saute leeks, celery, carrots and garlic in oil until leeks are soft; do not brown.
Add broth, bring to boil and add potatoes.
Cook 5 minutes.
Add beans, spinach, tomatoes and seasonings, and bring back to boil.
Cook 10 minutes, until potatoes are almost tender.
Add lettuce and boil 3 minutes until tender-crisp.
Adjust seasonings.
Whisk 1/2 cup of hot soup into Pistou in tureen.
Gradually beat in rest of soup.
Add broth, bring to boil and add potatoes.
Cook 5 minutes.
Add beans, spinach, tomatoes and seasonings, and bring back to boil.
Cook 10 minutes, until potatoes are almost tender.
Add lettuce and boil 3 minutes until tender-crisp.
Adjust seasonings.
Whisk 1/2 cup of hot soup into Pistou in tureen.
Gradually beat in rest of soup.
Chef
