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Soupe Au Pistou


1 carrot, sliced
1 stalk celery, sliced
1 zucchini, sliced
1/4 pound fresh green beans, sliced
1 potato, sliced
1 whole garlic bulb, minced
2 tablespoons parsley
1 teaspoon basil
2 ounces cheddar cheese, grated
4 ounces noodles
1 16 oz. can kidney beans, drained
1/4 cup butter
1/4 cup oil
6 cups water, salted

Serves: 4

Fry carrots and garlic in oil and butter. Add celery, zucchini, green beans, and potatoes, stirring to coat. Cook gently 5 minutes. Transfer to big pot containing boiling salted water. Add noodles, kidney beans, parsley and basil. Cook 12-15 minutes. Stir in cheese until melted.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.