PROVENÃ§AL VEGETABLE SOUP (SOUPE AU PISTOU)

PROVENÃ§AL VEGETABLE SOUP (SOUPE AU PISTOU) image

Yield 6 people

Number Of Ingredients 19

Pistou
3/4 cup fresh basil leaves
1 oz Parmesan cheese, grated (1 1/2 cup)
1/2 cup extra-virgin olive oil
1 garlic clove, minced
Soup
1 Tbs extra-virgin olive oil
1 leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly
1 celery rib, cut into 1/2 inch pieces
1 carrot, peeled and sliced 1/4 inch thick
Salt and pepper
3 garlic cloves, minced
3 cups vegetable broth
3 cups water
1/2 cup orecchiette or other short pasta
8 oz haricots verts or green beans, trimmed and cut into 1/2 inch lengths
1 15-oz can cannellini or navy beans
1 small zucchini, halved lengthwise, seeded and cut into 1/4-inch pieces
1 large tomato, cored, seeded, and cut into 1/4-inch pieces

Steps:

1. For the pistou: Process all ingredients in food processor until smooth, scraping down sides of bowl as needed, about 15 seconds. Pistol can be refrigerated 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 1/2 tsp salt and cook until vegetables are softened, 8-10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer. 3. Stirn in pasta and simmer until slightly softened, about 5 minutes. Stir in beans until bright green but still crunchy, 3-5 minutes. Stir in beans and their liquid, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper to taste. Serve, topping individual portions with generous tablespoon of pistou.