Soupe au Pistou, the French soup that is something like minestrone, is native to Provence in the south of France. It is chock-full of vegetables, plus pasta, beans, and herbs. The vegetable can vary, but with an eye on irresistibility, the pesto-like pistou is a must.
A generous spoonful of the pistou is stirred into each serving just before it is served, giving the broth a jolt of garlic, basil, and Parmesan.
Soupe Au Pistou
Yield: 6 servings
INGREDIENTS
Pistou:
3/4 cup packed fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
1 garlic clove, minced
Soup:
1 tablespoon extra-virgin olive oil
1 large leek or two small leeks, white and light green parts only, halved lengthwise, sliced 1/2-inch thick, swished in cold water, drained well
1 stalk of celery, cut into 1/2-inch pieces
1 medium-large carrot, peeled, sliced 1/4-inch thick
1/2 teaspoon salt
2 garlic cloves, minced
3 cups vegetable broth or chicken broth
3 cups water
1/2 cup fusilli pasta or other short pasta
1 3/4 cups trimmed green beans, cut into 1-inch pieces
1 (15-ounce) can cannellini beans (with juices in can)
1 small zucchini, halved lengthwise, cut into 1/4-inch pieces
1/2 cup cherry tomatoes, halved
Optional for serving: Sliced baguette
DIRECTIONS
1. For the pistou: Process all pistou ingredients in food processor until smooth, scraping down sides of bowl as needed, about 15 seconds. Pistou can be refrigerated well sealed for up to 4 hours.
2. For the soup: Heat oil in large Dutch oven over medium heat until shimmering. Add leek, celery, carrot, and salt; cook until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water; bring to a simmer on high heat.
3. Reduce heat to medium and add pasta. Simmer until pasta is slightly softened, about 5 minutes. Stir in green beans and simmer until bright green but still crunchy, 3 to 5 minutes. Stir in cannellini beans and their liquid, zucchini, and tomatoes; simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper.
4. Ladle into individual bowls. Spoon on a generous tablespoon of pistou into each soup serving. Tell guests to give their soup a stir. If desired, pass a sliced baguette.
Source: Adapted from “Modern Bistro” from America’s Test Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.