Soupe au Pistou

Name: Soupe au Pistou
Yield: Makes 10 cups (2.5 l); 8 first-course servings; 1 cup (90 g) pistou
Cuisine: French
Ingredients: 2 sage leaves; 3 medium carrots, peeled and cut into ¼-inch (.5-cm) dice; 3 sprigs parsley; 5 teaspoons kosher salt; 1 medium bunch basil, leaves only, washed well; 3 medium cloves garlic, smashed, peeled, and coarsely chopped; 1 medium tomato, cored and a cross cut in the flower end; ½ teaspoon kosher salt; Freshly ground black pepper, to taste; 2 tablespoons olive oil; ¾ cup (180 g) white beans, soaked according to one of the methods and drained; 3 sprigs thyme; 1 medium onion, cut into ¼-inch (.5-cm) dice; Kosher salt, to taste; ½ cup (45 g) freshly grated Parmesan cheese; 2 bay leaves; 2 tablespoons tomato paste, optional (winter addition, if tomatoes have no flavor); ⅔ pound (180 g) flat yellow or green beans, tipped and tailed; 1 cup (90 g) elbow macaroni; 2 medium zucchini, trimmed and cut into ¼-inch (.5-cm) dice; ¼ teaspoon dried oregano; ½ pound (225 g) firm potatoes, peeled and cut into ¼-inch (.5-cm) dice

Preparation info

Makes 10 cups 2.5 l ) ;
8
first-course servings; 1 cup 90 g ) pistou

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The French make any number of soups with a nutless version of pesto called pistou. Feel free to use a mortar and pestle. This is a particularly nice and somewhat unusual version, worth noting and using. The cup of pistou can be a pasta sauce, or to stir red into other soups. The French also have soups of the same name. This one is related to Minestrone.

Ingredients

Europe
France
Stock
Starter
Mediterranean
Soup
Vegetarian

Ingredients

Method