Soupe au Pistou (Soup with Pesto)

Pistou

True pistou is made by hand with a mortar and pestle. I prefer the easy way out: the blender.

4 cloves crushed garlic
1 tsp kosher salt
4.5 cups basil leaves, torn
¼ cup diced tomato
¼ cup olive oil
1 cup finely grated parmesan (or slightly aged Gouda)

Blend/process all ingredients until creamy paste forms.


Soupe au Pistou

A Provencal version of minestrone; delicious hot or at room temperature.

Heat in large soup pot over medium heat:
4 Tbsp olive oil
Add and cook until tender but not browned, 5-10 minutes:
2 leeks, chopped
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped; celery tops
2 bay leaves
Stir in:
1 15 oz can diced tomatoes (or 5 ripe tomatoes peeled seeded and chopped)
3 baby red potatoes, chopped
9 cups water
2 tsp kosher salt
2 pinches saffron threads
Bring to boil, reduce heat and simmer until potatoes are just tender. Stir in:
2 15 oz cans cannellini beans, rinsed and drained
2 small zucchini
2 summer squash
2 cups chopped green beans & wax beans, cut into ½ inch pieces
Simmer until the vegetables are tender, 10-20 min.

Meanwhile, prepare the pistou (above) and bring pot of salted water to boil for pasta.
1 box pasta, such as rings, elbows or ditalini

When ready to serve, remove celery tops and bay leaves. Stir in pistou and season. Ladle soup over a small heap of cooked pasta, garnish with basil leaves and serve.

Yum,
Jane