Receta Autumn Soup With Pistou
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 piece lean smoked bacon - (6 ounce) diced
1 1/2 c. diced white onion
1 c. diced celery
2/3 c. diced carrot
2 lrg garlic cloves chopped
1 Tbsp. chopped fresh thyme (or possibly 1 tspn dry thyme)
2 tsp chopped fresh rosemary leaves (or possibly 1/2 tspn dry rosemary)
6 c. chicken stock or possibly canned chicken broth Salt to taste Freshly-grnd black pepper to taste

2 can cannellini beans - (16 ounce ea) rinsed well, and liquid removed
3 lrg hard ripe tomatoes seeded, minced (or possibly 2 (16-ounce) cans tomatoes, liquid removed and minced)
1 c. small pasta shells
3 x garlic cloves minced
1 1/2 c. basil leaves - (packed)
1/2 c. freshly-grated Parmesan Freshly-grnd black pepper to taste
2/3 c. extra-virgin extra virgin olive oil Salt to taste

In a soup pot or possibly casserole cook the bacon over moderate heat, stirring occasionally, till it is golden brown. With a slotted spoon transfer to a plate lined with paper towel.
Pour off all but 2 Tbsp. fat from the pan and add in the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 min. Add in the chicken stock or possibly broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 min.
Add in the beans and tomatoes and simmer, stirring occasionally, for 5 min. Stir in the pasta and simmer the soup, covered, for 10 min, or possibly till pasta is al dente. Let stand off heat, covered, for 5 min.
Make the Pistou: In a small food processor or possibly blender, combine garlic, basil, Parmesan and pepper and with machine running, add in oil in a stream. Puree till well blended. Add in salt to taste.
Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts.
This recipe yields 4 to 6 servings.