By David Harbilas
This traditional French soup does not normally feature tomatoes, at least not in a prominent way.
The method my father used to make it, however, relied heavily on tomatoes, both in the base and the garnish.
The French use a simple basil pesto as a garnish to the soup, where my father used to make a similar type of paste with basil and tomato paste.
Here, I opt for a sun-dried tomato pesto, as it isn’t quite as bitter as a tomato paste.
Makes about Â½ gallon of soup
- 1 can of plum tomatoes
- 1 large onion, diced
- 1 stalk of celery, diced
- 1 carrot, diced
- 1 can of cannellini beans
- Â½ cup white wine Read the rest of this entry »