Name: Vegetable Soup with Basil (Soupe au Pistou)
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: ¼ cup extra virgin olive oil, plus more as needed; Salt and black pepper to taste; 1 cup small pasta, like ditalini or capellini, broken into pieces; Freshly grated Parmesan to taste; 4 medium tomatoes, cored, seeded, and chopped; 2 cups fresh basil leaves; 4 garlic cloves, peeled; 1½ cups fresh shell beans, preferably a combination of white, red, and black, or ½ cup dried beans, soaked overnight and drained; 2 leeks, white and light green parts only, sliced and well rinsed, or 1 large onion, sliced; 2 zucchini, chopped; 2 celery stalks, chopped; 2 potatoes, peeled and chopped; 2 carrots, chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Pistou is a garlic-basil paste almost identical to pesto—the names in fact are the same, just in different dialects. In France it’s used less to dress pasta than to thicken soups while heightening their flavor. Pistou is usually passed at the table so your guests can add as much as they like.

Ingredients

1½ cups fresh shell beans, preferably a combination of white, red, and black, or ½

Method

Place the beans, leeks, carrots, celery, and potatoes in a large saucepan and cover with 7 cups water. Bring to a boil and then simmer, stirring occasionally, for 30 minutes. Add the zucchini and 3 of the tomatoes and simmer for another 20 minutes.
Meanwhile, pound the garlic and basil in a mortar and pestle or process in a food processor until pasty. Add the r

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of