Soupe Au Pistore

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 i serve with crusty french bread. yum!