Soup Au Pistou

1. 1

   Place chicken stock and water in a sauce pan over low-medium heat. Add the aromatics tied in a cheese cloth bundle, and simmer for 1 hour. Remove the bundle and reserve the stock.

2. 2

   Heat a few tablespoons of olive oil in a heavy bottomed soup pot over low-medium heat. Add the onion and carrot and saute 15 minutes to soften.

3. 3

   Raise the heat to medium, and add the green beans, zucchini, cannellini beans, tomatoes, and chicken stock to the pan, and cook 10 minutes. You want the soup at a simmer, not a rolling boil.

4. 4

   Add the corn, peas, and swiss chard and cook for another 5 minutes. Check seasoning, adding salt and pepper to taste.

5. 5

   Ladle into warm bowls and top with a spoonful of fresh pesto.

6. 6

   You can also make a crouton by taking a slice of baguette, topping it with some gruyere cheese, and toasting it under the broiler. Spoon some pesto onto the crouton and float it on top of your soup. Oh, la, la.

No additional tips available.