Bread Soup with Pistou
(No Meat)
Ingredients
3 quarts water 2 cups diced carrots 2 cups diced potatoes 2 cups diced onions 1 tsp. salt 1 to 2 cans Cannelloni or garbanzo beans (or combo of each) green beans (optional 1/4 cup spaghetti (broken up) or ditalini or orzo 1/8 tsp. black pepper pinch of saffron (optional) Pistou 4 cloves garlic, pressed 6 tbsp. fresh tomato puree or 4 tbsp. tomato paste 1 1/2 tsp. dried basil 1/2 cup grated Parmesan cheese 1/4 cup olive oil |
Directions
Add carrots, potatoes and onions and salt to water. Cook about 40 minutes. add Cannelloni/garbanzo beans and green beans. Cook another 15 minutes. Add 1/3 cup spaghetti broken up or ditalini or orzo. Break up 2 or 3 slices of day old or older crusty bread very small (it swells). Add 1/8 tsp. black pepper, pinch of saffron (optional Add the Pistou as directed below. Pistou Mix all ingredients except for olive oil. Drop by drips 1/4 cup olive oil. Stir Pistou into soup. Simmer for 20 minutes. It nearly fills a 6-qt. pot. Can be frozen. Ellen Giampietro |