Soup au Pistou

| KC Quaretti-Lee
Soup au Pistou

This soup is served all winter long in the south of France and every cook has their own special version. Here's mine; it is my family's favorite!

Ingredients

  • 1/2 tbsp pepper
  • 1/4 cup parmesan cheese
  • 2 cup canned white beans, drained and rinsed
  • 4 cup chicken or vegetable stock
  • 2 cup canned diced tomato
  • 4 potatoes
  • 1 tsp salt
  • 4 zucchinis
  • 4 celery stalks
  • 4 carrots
  • 4 tbsp olive oil
  • 1 onion
  • 8 oz fresh green beans
  • 2 leeks, white and light green part only
  1. Chop onions and leeks into small pieces of equal size
  2. Warm olive oil in a large stock pot over medium low heat
  3. Sweat the onions and leeks for 10 minutes until onions are translucent and leeks are tender
  4. Chop zucchini, carrots and celery into quarter inch pieces, cut the green beans into pea sized pieces
  5. Add to the onions along with salt and pepper
  6. Cover and sweat down for 15 minutes
  7. Add tomatoes and chicken stock; cover and simmer for 30 minutes
  8. Add the white beans and simmer for 10 minutes


 

    Ingredients

    • 2 tbsp pine nuts
    • 2 cloves garlic
    • 1/2 cup olive oil
    • 1 cup loosely packed fresh basil leaf
    1. Pulse blend the basil, garlic Parmesan, pine nuts and ¼ C. olive oil
    2. Drizzle more olive oil as needed while pulse blending until you have a soft paste
    3. Stir pesto into the soup and serve with extra grated Parmesan or put the pesto in a bowl and have everyone add their own.

     

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