Recipe courtesy of Georgia Downard

Autumn Soup with Pistou

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  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Soup:

Pistou:

Directions

  1. In a soup pot or casserole cook the bacon over moderate heat, stirring occasionally, until it is golden. With a slotted spoon transfer to a plate lined with paper towel.
  2. Pour off all but 2 tablespoons fat from the pan and add the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 minutes. Add the chicken stock or broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 minutes. Add the beans and tomatoes and simmer, stirring occasionally, for 5 minutes. Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente. Let stand off heat, covered, for 5 minutes.
  3. Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream. Puree until well blended. Add salt to taste.
  4. Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts.
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