Soup Au Pistou

I don’t know what that means. I just made the soup. I’ve been experimenting with soups that are water based rather than stock.

Soup Au Pistou
Serves everyone you know

1 medium onion, chopped
1 small leak, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 potato, chopped
3 ounces whole wheat spaghetti
4 ounces green beans, chopped
2 cups fresh basil
2 cloves garlic
1/4 cup olive oil
1 pound roasted chicken
Salt & pepper
Parmesan cheese, shredded

In a large pot over medium heat, add onion, leek, carrot, celery, potato, and chicken to 8 cups water.

Bring to boil, reduce heat, and simmer for about 30 minutes.

Stir in spaghetti and green beans. Simmer until pasta is al dente.

In a food processor, puree basil, garlic, and olive oil. Remove soup from heat and stir in salt & pepper, pistou (oh, so it probably is french for pesto?), and parmesan.

Have this soup hot, room temperature, or cold.

Modified from Joy of Cooking.


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