{soups-salads-and-salad-dressings} (FRANCE) Vegetable Soup au Pistou

 

Ingredients

• 2 bacon slices, chopped
• 1 1/2 cups chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 1/2 teaspoons minced garlic
• 5 cups unsalted chicken stock (such as Swanson)
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 2 cups chopped zucchini
• 1 cup chopped haricots verts (French green beans)
• 1 (15.5-oz.) can unsalted cannellini beans, drained
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 6 tablespoons spinach pesto (from Spinach Pesto Pasta with Shrimp)

How to Make It

1. Cook bacon in a large saucepan over medium-high 4 minutes or until crisp. Add onion, celery, carrots, and garlic; cook 7 minutes, stirring occasionally. Add stock, thyme, and sage; bring to a boil. Cook 10 minutes or until reduced to about 5 cups.
2. Reduce heat to medium-low. Add zucchini, haricots verts, and cannellini beans; cook 5 minutes. Stir in juice, pepper, and salt. Divide soup among 4 bowls; top each serving with about 1 1/2 tablespoons spinach pesto.

 

Source: Cooking Light

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Rhonda in MO

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Posted by: Rhonda <rhondagray5666@att.net>

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