Soupe Au Pistou               

 tags (edit): @Vogel @Try Soon! Soup  

 

Delicate fresh vegetables join with a potent paste called "pistou". This classic French summer soup is simple and light, yet full of fresh flavor.

Ingredients

For The Pistou
6 large Garlic Cloves
2 cups Fresh Basil Leaves Packed
1/2 cup Parmesan Cheese Grated
1/4 cup Olive Oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Red Pepper Flakes Crushed
For The Soup
2 cups Leeks white Part Only Thinly Sliced Rinsed
2 cups Tomatoes Seeded & Diced
1 cup Carrots Peeled & Sliced
6 cups Low-Sodium Chicken Broth
2 cups New Potatoes Diced
1 cup dry Ditalini Pasta or Orzo Capelleti Pastina
2 cups Fresh Green Beans Cut Into 2" Lengths
2 cups Zucchini Diced
1 ounce Cannellini Beans Undrained
 

Instructions
 FOR THE PISTOU: Place garlic cloves, basil leaves, parmesan cheese, olive oil, salt, and red pepper flakes into a food processor fitted with a stainless steel blade and blend to paste consistency. Transfer to a bowl, cover, and chill until the soup is ready. (Can be made a day ahead; stir before using.)

FOR THE SOUP: In a stockpot over medium heat, saute leeks in olive oil; cook until soft, about 5 minutes. Stir in tomatoes and carrots; cook 2-3 minutes. Add the broth, new potatoes, pasta, salt, and red pepper flakes. Increase heat to high, bring to a boil, and cook 5 minutes.

Stir in the green beans and zucchini; reduce heat and simmer 5 minutes or until vegetables are cooked through but not mushy. Off heat, stir in cannellini beans and their canning liquid.

To serve, ladle soup into serving bowls, dollop some of the pistou on top, and stir it in.



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Yields: 10 Servings
     Cuisine magazine, June 2001, page 14

 notes: 

Cuisine:   French

Main Ingredient: