Southern French Vegetable Soup

Name: Southern French Vegetable Soup (Soupe au Pistou)
Yield: Makes 12 Servings
Cuisine: France
Ingredients: 2 large bunches of fresh basil, stems removed, 2 cups tightly packed leaves; 8 garlic cloves, peeled; 2 cups finely grated Parmesan cheese; 2 teaspoons coarse salt; 1-½ cups extra virgin olive oil; 2 medium-size tomatoes, peeled, seeded, and coarsely chopped; 1 bouquet garni; 2 quarts chicken or vegetable broth or water; 1 cup miniature dried macaroni (ditalini); 1 cup miniature dried macaroni (ditalini); salt and pepper; ½ pound green beans, preferably small French type, cut into 1-inch lengths; slices of French bread, toasted; salt and pepper; 2 leeks, washed, white and tender green parts, sliced; 1 large onion, coarsely chopped; 3 medium-size carrots, chopped; 1 cup dried white beans such as navy or cannellini, soaked for 2 hours and cooked until tender, about 2-½ cups cooked; 1 cup dried white beans such as navy or cannellini, soaked for 2 hours and cooked until tender, about 2-½ cups cooked; 4 medium-size zucchini, cut into ¼-inch slices; 2 quarts chicken or vegetable broth or water; 2 quarts chicken or vegetable broth or water; ¼ cup extra virgin olive oil

Soupe au Pistou

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

A soupe au pistou is a simple vegetable soup that the guests elevate to lofty heights by dolloping a French-style pesto—called a pistou—into each bowl.

Although this version is traditional, don’t limit yourself to any particular recipe. I for one am not always up to waiting for beans to soak (canned beans won’t work here) and sometimes leave them out when the summer craving for fresh basil strikes and I want a quick version of this soup. If I’m not trying to show off,

Ingredients

Europe
France
Mediterranean
Soup
Summer

Ingredients

Method