Pistou Soup is a flavorful vegetable soup featuring fresh ingredients like zucchini, green beans, and a vibrant basil pistou, perfect for a comforting meal any time of the year.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Cranberry Beans | 4/5 can | |
Zucchini | 2/5 lb | chopped |
Green Beans | 2/5 lb | ends trimmed and cut in half on a bias -in season add any fresh beans you can find! Romanos, Dragon Tongues, Yellow Haricot Verts- |
Yukon Gold Potatoes | 2/5 lb | peeled and diced |
Leeks | 4/5 | an onion works fine here |
Chicken Stock | 4 4/5 cup | |
Roma Tomatoes | 1 3/5 | chopped |
Olive Oil | 1 3/5 tbsp | |
Salt | ||
Pepper | ||
Basil | 1 3/5 cup | leaves |
Olive Oil | 2/5 cup | |
Garlic | 1 3/5 clove | |
Parmesan | 4/15 cup |
PREPARATION
Heat a soup pot over medium heat.
Warm the 2 TB olive oil. Add the leek or onion and cook until soft, 3 minutes. Add the tomato, potato and 1 tsp salt, cook 1 minute. Add stock, cover and cook until the potatoes are tender, 15 minutes.
Blanche the other vegetables.
Fill a large pot with water. Bring to a boil and add salt as you would for pasta water. In batches, blanch the vegetables by dropping them into the water for 1 minute. Remove to a sheet tray to cool.
Make the pistou.
In a food processor, add the basil and garlic. Pulse until chopped. Add the olive oil and continue pulsing for a minute until all is well combined. Add the grated parmesan, season with salt and pepper. Pulse to mix. Leave it slightly chunky! Taste and adjust seasoning.
Just before serving,
add the blanched vegetables and the drained beans to the pot. Heat over low. Taste and adjust seasoning. Portion into bowls, drizzle a large spoonful of pistou over each, and serve up!