Soupe Au Pistore
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 8 cups chicken broth
- 3 medium potatoes, peeled and cut in small cubes
- 1 onion, chopped
- 32 ounces frozen mixed vegetables
- 1⁄4 teaspoon pepper
- 1 (16 ounce) can dark red kidney beans, rinsed and drained
- 2 teaspoons minced garlic
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried basil
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup parsley, chopped or 1/4 cup dried parsley flakes
- 1⁄4 cup olive oil
- 1⁄2 teaspoon italian seasoning
- 2 pinches red pepper flakes
- 1 teaspoon tamarind paste (optional)
directions
- Combine chicken broth, potatoes, onions and pepper in large pot. Bring to a boil and then back to simmer for 10 minutes. Add kidney beans. Cook 10 minutes or until tender. Add frozen vegetables.
- Meanwhile, prepare sauce: mix garlic, tomato paste, basil, cheese and parsley. Using wire whisk, gradually beat in oil until mix is thick sauce. Refridgerate until needed.
- Just before serving, stir sauce into hot soup and heat through quickly. Vegetable-broth mix can be cooked ahead of time then reheated before serving, adding tomato sauce just before serving.
- I serve with crusty french bread. YUM!
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RECIPE SUBMITTED BY
Thea
Saint Paul, Minnesota