Salad Soup
rec.food.cooking/Girlchef (1998)
Serves 6

2 tbsp olive oil
1/4 cup carrots, small dice
1/4 cup celery, small dice
1/4 cup onion, small dice
5 cups chicken stock or broth
3 cans white Beans, also known as cannellini beans
3/4 cup fresh basil, chiffonade
1/2 cup tomatoes, chopped
1/2 cup onion, chopped
2 tbsp olive oil

Heat oil in soup pot. Add carrots, celery, onion and cook over medium high heat until soft and slightly caramelized. Add chicken stock or broth and 2 cans white beans. Simmer 30 minutes.

Meanwhile, in food processor or blender, puree the beans in the third can. Add to soup pot.

Combine basil, tomatoes, onion and olive oil in a bowl.

To serve: place equal amounts of basil mixture at the bottom of each of 6 soup bowls. Ladle soup over salad. Garnish with croutons if desired.