Soup au Pistou

Soup au Pistou

Prep: 20 mins Total Time: 55 mins Servings: 8

Ingredients for Soup:

  • 2 Tbsp extra-virgin olive oil

  • 3 anchovy fillets

  • 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)

  • 2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)

  • Coarse salt and freshly ground pepper

  • 1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)

  • 1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)

  • 4 cup low-sodium chicken broth

  • 1 Parmesan rind, about 1 by 3 inches

  • 2 can (15.5 ounces each) small white beans, such as navy, rinsed and drained


  1. Soup: Heat oil in a large pot over medium heat. Add anchovies and cook, stirring, until dissolved, about 1 minute. Add leeks and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 20 minutes.

  2. Stir in zucchini, squash, broth, 2 cups water, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind.

Ingredients for Pistou:

  • 1 cup lightly packed fresh basil leaves

  • 2 cloves garlic, smashed

  • ⅓ cup grated Parmesan, plus more for serving

  • ¼ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper


  1. Pistou: Meanwhile, pulse basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with salt and pepper.

  2. Divide soup among bowls. Stir in pistou as desired, sprinkle with Parmesan, and serve.

Source: Martha Stewart Living

More from Martha Stewart:

10 New Ways to Use Leftover Bacon Grease
The Science Behind the Perfect Chocolate Chip Cookies
35 Beyond Delicious No-Bake Dessert Recipes
Quick, One-Pot Meal Ideas To Feed the Whole Family
15-Minute Dinner Recipes for Everyone
You've Never Seen Avocado Toast Like This

Image Credit: Jonathan Lovekin