Extra pistou can be stored in the refrigerator up to two days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 15
Steps:
- Soup: Heat oil in a large pot over medium heat. Add anchovies and cook, stirring, until dissolved, about 1 minute. Add leeks and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 20 minutes.
- Stir in zucchini, squash, broth, 2 cups water, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind.
- Pistou: Meanwhile, pulse basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with salt and pepper.
- Divide soup among bowls. Stir in pistou as desired, sprinkle with Parmesan, and serve.
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