Interesting way to serve pesto, on top of a vegetable soup.
Soupe de Légumes au Pistou (French)
Serves 4
A. Pistou:
Blend in a food processor:
1 cup (240 ml) basil leaves
1 garlic clove
1/4 cup (60 ml) each: Parmesan cheese and olive oil
B. Soupe:
1 cup canned organic beans
2 onions
1 rib of organic celery, sliced
1/2 pound (250 g) organic potatoes, cubed
2 organic zucchini, cubed
1/4 pound (200 g) snap peas
1 bay leaf
3 cups (720 ml) water
1. Brown the onions in a skillet.
2. Add the bay leaf, potatoes, zucchini, and water, cover and bring to a boil.
3. Turn the heat down to medium-low and simmer 15 minutes more.
4. Add beans and cook until vegetables are tender but not mushy. Remove the bay leaf.
C. Servez:
In bowls with a spoonful of pesto on top.
