Soupe Au Pistou
serves 4
Use leftover caponata and arugula pesto to make a novel version of this classic French soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 cups reserved caponata
3 cups chicken broth
1/2 cup small pasta (small macaroni or broken-up spaghetti)
1 cup cooked white beans (canned or home-cooked)
1/4 cup reserved arugula pesto
2 tablespoons freshly grated parmesan cheese
prep: 10 minutes
total: 15 minutes
3-quart heavy saucepan
1. Combine the caponata and chicken broth in a heavy, 3-quart saucepan. Bring to a boil and stir in the pasta. Simmer for 10 minutes until the pasta is tender. Add the beans and heat through.
2. Meanwhile, mix the pesto with the parmesan cheese.
3. Ladle the soup into 4 bowls. Swirl the pesto into each bowl of soup.
