Soupe au Pistou

Name: Soupe au Pistou
Yield: Serves 6
Cuisine: French
Ingredients: salt and pepper; 1 bunch of fresh basil leaves, picked from stems, washed and dried; 1 cup/225 g white beans (pinto, great northern, or Tarbais are all good); 2 ounces/28 ml olive oil; 3 ounces/75 g elbow macaroni; 2 garlic cloves, thinly sliced—as in Goodfellas; 4 cups/900 ml light chicken stock or broth; 1 medium onion, diced small; 1 bouquet garni; 1 lb/450 g seeded, chopped, fresh, ripe tomato; 2 leeks, washed thoroughly and cut into ¼-inch/6-mm slices; 2 small zucchini (courgettes), diced small (Remember to use only the outer parts of the zucchini and the yellow squash: do not use the seed cavities. Throw them out.); 4 ounces/112 g grated Parmesan cheese; 6 garlic cloves; ½ cup extra-virgin olive oil; 1 fennel bulb, diced small; 2 small yellow squash, diced small

Preparation info

Serves
6

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

A French vegetable soup similar to minestrone. Pistou is similar to pesto.

Ingredients

1 cup/225 g white beans (pinto, great northern, or Tarbais are all good)

Americas
Europe
France
United States
New York
Soup
Mediterranean

Method

First

The day before you make the soup, soak the beans in plenty of cold water for 24 hours. Since you have time, you might consider making your own chicken stock at this point.

Next Day

Put on some music. Drain and rinse the beans, then cook in either water or chicken stoc