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Ingredients

Soup

  • 8 cups (2 L) chicken broth
  • 11/4 lb (625 g) potatoes, peeled and diced
  • 2 cups (500 mL) peeled and diced carrots
  • 2 cups (500 mL) thinly sliced leeks (white part only)
  • 2 cups (500 mL) diced zucchini
  • 2 cups (500 mL) trimmed and diced green beans
  • 2 cups (500 mL) trimmed and diced yellow beans
  • 1 24-oz (725-g) can, diced tomatoes
  • 1 1/2 oz (42 g) vermicelli, uncooked
  • 1/2 cup (125 mL) grated parmesan cheese

Pistou

  • 2 cloves garlic, peeled
  • 6 leaves, fresh basil
  • 1/2 tsp (2 mL) sea salt
  • 4 tbsp (60 mL) olive oil

Directions

Place chicken broth in a large stock pot. Add vegetables and canned tomatoes; cook, covered, for 45 minutes.

Add vermicelli and cheese; simmer, uncovered, for another 5 minutes.

Prepare the pistou by placing all ingredients, except oil, into a food processor. With the processor running, pour in oil in a steady stream, until all ingredients are incorporated.

Ladle the soup into bowls and drizzle with the pistou. Makes 6-8 servings.

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