Zuppa Alla Pistou Recipe
Ingredients
1 cup thinly sliced leeks
2 ribs celery, thinly sliced on diagonal
3/4 cup thinly sliced carrots
2 garlic cloves, minced
2 tablespoons olive oil
8 cups beef, chicken or veal broth
1-1/2 cups diced potatoes
1-1/2 cups diagonally cut green beans
1 bunch spinach, chopped
1-1/2 cups peeled and diced ripe tomatoes
1/2 teaspoon minced fresh thyme
1/4 teaspoon minced fresh rosemary
1/2 teaspoon black pepper
3/4 teaspoon paprika
1 teaspoon salt
1-1/2 cups shredded iceberg lettuce
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.
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