Autumn Soup with Pistou

1. 1

   In a soup pot or casserole cook the bacon over moderate heat, stirring occasionally, until it is golden.

2. 2

   With a slotted spoon transfer to a plate lined with paper towel.

3. 3

   Pour off all but 2 tablespoons fat from the pan and add the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 minutes.

4. 4

   Add the chicken stock or broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 minutes.

5. 5

   Add the beans and tomatoes and simmer, stirring occasionally, for 5 minutes.

6. 6

   Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente.

7. 7

   Let stand off heat, covered, for 5 minutes.

8. 8

   Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream.

9. 9

   Puree until well blended.

10. 10

    Add salt to taste.

11. 11

    Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts.

* Per serving · 4 servings · Values may vary.