Pistou
So this recipe has a lot of threes in it.
3 onions, halved and slivered
3 carrots, quartered and sliced thinly
Saute for 3 minutes in olive oil

3 zukes or yellow squash, halved and sliced thick
3 potatoes, scrubbed, cubed
3 fistfulls of green beans, cut one inch
3 14 oz cans of cannellini beans with broth
Dump all into 15 cups of soup stock

Bring to boil, reduce heat, simmer 15 minutes.

Salt and pepper.

Add a heap of pesto (oh yes, oh yes), and enjoy with bread and butter.



So, I made this soup today, so that I would have less work tomorrow. I have invited 15 people with about 11 rsvps yes. I have about 3 known bottles of wine coming and 3 potential loaves of crusty bread coming. So, I will be running out the market for one or the other at the last minute. The other experiment will be to see if folks like southern France cuisine, and if not, why not. (And also, more leftovers for me!)

So, off to bellydancing. Shake it like you rented it.