Zuppa Alla Pistou
|Thinly sliced leeks||1 Cup (16 tbs)|
|Celery ribs||2 , thinly sliced on diagonal|
|Thinly sliced carrots||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Beef broth/Chicken / veal||8 Cup (128 tbs)|
|Diced potatoes||1 1⁄2 Cup (24 tbs)|
|Cut green beans||1 1⁄2 Cup (24 tbs) (Diagonally Cut)|
|Spinach||1 Bunch (100 gm), chopped|
|Peeled diced tomatoes||1 1⁄2 Cup (24 tbs) (Ripe)|
|Minced fresh thyme||1⁄2 Teaspoon|
|Minced fresh rosemary||1⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Shredded iceberg lettuce||1 1⁄2 Cup (24 tbs)|
|Pistou sauce||1 (1 Recipe)|
|Grated parmesan cheese||1 Tablespoon|
Saute leeks, celery, carrots and garlic in oil until leeks are soft; do not brown.
Add broth, bring to boil and add potatoes.
Cook 5 minutes.
Add beans, spinach, tomatoes and seasonings, and bring back to boil.
Cook 10 minutes, until potatoes are almost tender.
Add lettuce and boil 3 minutes until tender-crisp.
Whisk 1/2 cup of hot soup into Pistou in tureen.
Gradually beat in rest of soup.