French Country Vegetable Soup with Basil and Garlic Paste

Name: French Country Vegetable Soup with Basil and Garlic Paste (Soupe au Pistou)
Cuisine: France
Ingredients: 1½ pounds [675 g] winter squash, such as acorn, buttercup, or butternut; or 1½ pounds [675 g] zucchini or summer squash; 1½ pounds [675 g] winter squash, such as acorn, buttercup, or butternut; or 1½ pounds [675 g] zucchini or summer squash; 1½ pounds [675 g] winter squash, such as acorn, buttercup, or butternut; or 1½ pounds [675 g] zucchini or summer squash; 1½ pounds [675 g] winter squash, such as acorn, buttercup, or butternut; or 1½ pounds [675 g] zucchini or summer squash; 1½ pounds [675 g] winter squash, such as acorn, buttercup, or butternut; or 1½ pounds [675 g] zucchini or summer squash; 1½ pounds [675 g] winter squash, such as acorn, buttercup, or butternut; or 1½ pounds [675 g] zucchini or summer squash; 3 medium-size leeks with all but 2 inches [5 cm] of the greens cut off, or 1 large onion; 3 medium-size leeks with all but 2 inches [5 cm] of the greens cut off, or 1 large onion; 3 tablespoons olive oil; 4 cloves garlic, chopped; 3 medium-size carrots, sliced into small triangles (en paysanne); 3 medium-size carrots, sliced into small triangles (en paysanne); 1½ pounds [675 g] fresh cranberry beans, shucked (about 2½ cups [285 g] after shucking), or 3 cups [545 g] cooked dried beans, or 1 pound [450 g] red or white waxy potatoes, peeled and cut into ½-inch [1.5-cm] cubes, kept under cold water until needed; 1½ pounds [675 g] fresh cranberry beans, shucked (about 2½ cups [285 g] after shucking), or 3 cups [545 g] cooked dried beans, or 1 pound [450 g] red or white waxy potatoes, peeled and cut into ½-inch [1.5-cm] cubes, kept under cold water until needed; 1½ pounds [675 g] fresh cranberry beans, shucked (about 2½ cups [285 g] after shucking), or 3 cups [545 g] cooked dried beans, or 1 pound [450 g] red or white waxy potatoes, peeled and cut into ½-inch [1.5-cm] cubes, kept under cold water until needed; 1½ pounds [675 g] fresh cranberry beans, shucked (about 2½ cups [285 g] after shucking), or 3 cups [545 g] cooked dried beans, or 1 pound [450 g] red or white waxy potatoes, peeled and cut into ½-inch [1.5-cm] cubes, kept under cold water until needed; 1½ pounds [675 g] fresh cranberry beans, shucked (about 2½ cups [285 g] after shucking), or 3 cups [545 g] cooked dried beans, or 1 pound [450 g] red or white waxy potatoes, peeled and cut into ½-inch [1.5-cm] cubes, kept under cold water until needed; 3 pounds [1.3 kg] fresh tomatoes, peeled, seeded, and chopped, or 2 cans (28 ounces [793 g] each) whole tomatoes, drained, seeded, and chopped; 3 pounds [1.3 kg] fresh tomatoes, peeled, seeded, and chopped, or 2 cans (28 ounces [793 g] each) whole tomatoes, drained, seeded, and chopped; 1 pound [450 g] string beans, preferably haricots verts, ends removed, beans cut into ½-inch [.5-cm] lengths; 1 pound [450 g] string beans, preferably haricots verts, ends removed, beans cut into ½-inch [.5-cm] lengths; 1 pound [450 g] string beans, preferably haricots verts, ends removed, beans cut into ½-inch [.5-cm] lengths; 1 cup [100 g] dry small macaroni; salt; pepper; 1 recipe pistou (Basil and Garlic Paste); 1 recipe pistou (Basil and Garlic Paste)

Soupe au Pistou

Preparation info

Makes
8
main-course (about 18 cups [ 4 l ] of soup)

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1½ pounds [675 g] winter squash, such as acorn, buttercup, or butternut; or 1½

Europe
France
Main course
Starter
Mediterranean
Soup
Vegetarian

Method

If you’re using winter squash, peel and seed it, cut it into ½-inch [1.5 cm] dice (or cook it as described in “Cooking with Winter Squash,”, spoon out the seeds, and coarsely chop the flesh). If you’re using summer squash, don’t peel it, just cut it into ½-inch dice or slice it en paysanne. If you’re using leeks,