Soupe au Pistou

• Gluten free

• Meat

  • 1 Chicken breast

• Produce

  • 6 Baby red potatoes
  • 1 cup Basil, loosely packed fresh leaves
  • 1 cup Cannellini beans, canned
  • 1 cup Carrots
  • 1 cup Celery
  • 3 sprigs Flat-leaf parsley
  • 4 cloves Garlic
  • 3/4 cup Green beans
  • 2 Leeks
  • 1 Onion, large
  • 3 Roma tomatoes
  • 2 sprigs Thyme

• Canned Goods

  • 6 cups Chicken stock

• Baking & Spices

  • 1 Black pepper, freshly ground

• Oils & Vinegars

  • 3 tbsp Olive oil, light
  • 1/2 cup Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 3 tbsp White wine

• Liquids

  • 1 cup Water

Found on theharvestkitchen.com

Ingredients

• 1 chicken breast (optional)
• 6 cups chicken stock
• 1 cup water
• 3 sprigs flat leaf parsley
• 2 sprigs thyme
• 3 tablespoons light olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, split, germ removed and minced
• 2 leeks, minced (white parts only)
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 3 tablespoons white wine (or sherry)
• 6-8 baby red potatoes, quartered
• 3/4 cup green beans (haricots verts)
• 1 cup canned cannellini beans, drained and rinsed
• 3 Roma Tomatoes, seeded and cut into small cubes
• Freshly ground black pepper to taste
• 1 cup loosely packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil

Directions

• For the Soup Add the chicken and chicken broth , distilled water, parsley and thyme sprigs to a stock pot, and cook until the chicken starts to fall off the bone. Remove the chicken and sprigs from the broth and set aside to cool. After it has cooled, chop the chicken and discard the skin and bones and sprigs. Strain the broth to remove any fat. In a large pan, heat oil over medium heat. Saute the onion, leeks, garlic and celery until translucent (about 10 minutes). Add the wine and let simmer for a minute more. Add the chopped chicken, onion, leeks, garlic, carrots, celery, potatoes, haricots verts (green beans),  and tomatoes to the broth. Let simmer for 10-15 minutes or until the vegetables are just fork tender. Add the cannel ini beans and heat through for  3 - 5 minutes. Pistou Combine the basil, garlic, cheese in a food processor or blender and process. While the motor is running, and the olive oil in a slow, thin stream. Continue to process until the pistou until you reach your desired consistency. To keep the pistou from turning brown on top...place a tablespoon of olive oil on the top of the pistou then seal tightly.