Tomato Pistou Soup

It's soup weather here in the northern climes. Yes, that's real Michigan snow. And yes, we use top loaders and dump trucks to clear away the snow. Here where I live, they pile it up on the Lake Michigan beach and it creates a wild effect with the wind and sand. Blows all over the place. West Michigan is pretty dang windy. 

(careful out there, fellow drivers)

Being all hunkered down makes it easy to create menus - lots and lots of hearty soups.... and stuff from the freezer, cuz who in their right mind wants to drive with those people on the roads? 

Here's a creation of mine that I think you'll like. I call it 'Tomato' Pistou because traditionally, pistou sauce is more of a fresh basil, and since we are plum out of fresh basil at this time of year, I used tomatoes instead. I kept adding veg and created the lovely tomato mixture, and viola! 

Tomato Pistou Soup

10 C water

5-6 medium size red potatoes, diced

3 medium carrots, diced

2 leeks, diced (be sure to wash them - they always get sandy)

1 medium zucchini, diced

1 red bell pepper, diced

3/4 C fresh green beans, cut in 3/4 inch 

1 can drained and rinsed dark kidney beans

1/2 C bread crumbs

1 t salt or to taste

pinch of saffron

Simmer the above until everything is nice and soft. 

Meanwhile: 

In a food processor, make the tomato pistou and add it to the soup. 

3/4 C parmesan

1/2 can tomato paste (about 3 T)

1/3 C raw almonds

1 1/2 T dried basil

6 cloves garlic

1/4 C olive oil

black pepper to taste (be liberal)