Soupe au Pistou

Name: Soupe au Pistou
Yield: Serves 6
Cuisine: French
Ingredients: 4 cups/900 ml light chicken stock or broth; 1 fennel bulb, diced small; 2 small yellow squash, diced small; 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.); 1 lb/450 g seeded, chopped, fresh, ripe tomato; 2 leeks, washed thoroughly and cut into ¼-inch/6-mm slices; 1 medium onion, diced small; ½ cup extra-virgin olive oil; 6 garlic cloves; 1 bunch of fresh basil leaves, picked from stems, washed and dried; salt and pepper; 3 ounces/75 g elbow macaroni; 4 ounces/112 g grated Parmesan cheese; 1 cup/225 g white beans (pinto, great northern, or Tarbais are all good); 2 ounces/28 ml olive oil; 2 garlic cloves, thinly sliced—as in Goodfellas; 1 bouquet garni

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
Soup
New York
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 stock until nearly do