Autumn Soup With Pistou Recipe

1. 1

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

2. 2

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

3. 3

   Pour off all but 2 Tbsp.

4. 4

   fat from the pan and add in the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 min.

5. 5

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

6. 6

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

7. 7

   Stir in the pasta and simmer the soup, covered, for 10 min, or possibly till pasta is al dente.

8. 8

   Let stand off heat, covered, for 5 min.

9. 9

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

10. 10

    Puree till well blended.

11. 11

    Add in salt to taste.

12. 12

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

13. 13

    This recipe yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.