Entree: France – Provence – Soupe au Pistou (Hearty Provençal vegetable and bean soup finished with a basil-garlic olive oil emulsion)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 medium carrots, peeled and diced (about 6 oz / 170 g)
- 2 stalks celery, diced (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 1 small zucchini, diced (about 7 oz / 200 g)
- 6 oz (170 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 large tomatoes, seeded and diced (about 10 oz / 285 g) or 1 can diced tomatoes, 14 oz (400 g)
- 1 can (15 oz / 425 g) cannellini or white beans, drained and rinsed
- 1/2 cup (60 g) small pasta (ditalini, small shells or elbow)
- 6 cups (1.4 L) vegetable or light chicken stock, hot
- 1 bay leaf
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste (start with 1 tsp / 5 g salt)
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- For the pistou:
  - 1 cup (packed) (25 g) fresh basil leaves
  - 2–3 cloves garlic, peeled
  - 1/2 cup (120 ml) extra-virgin olive oil
  - 1/2 cup (50 g) finely grated Parmesan or Pecorino Romano
  - Salt to taste

Instructions

1. Heat the 3 tbsp (45 ml) olive oil in a large pot over medium heat. Add the chopped onion, carrots and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2. Add the minced garlic and cook 30 seconds until fragrant. Stir in the diced potatoes, zucchini, green beans and tomatoes and cook 2–3 minutes.
3. Pour in the 6 cups (1.4 L) hot stock, add the bay leaf and thyme, and bring to a gentle simmer. Cook until the potatoes are nearly tender, about 12–15 minutes.
4. Add the drained cannellini beans and the 1/2 cup (60 g) pasta and simmer until the pasta is cooked al dente and all vegetables are tender, about 8–10 minutes more. Season with salt, black pepper and red pepper flakes if using. Remove the bay leaf.
5. While the soup simmers, make the pistou: in a mortar and pestle or small food processor, combine the basil leaves and 2–3 cloves garlic and grind/pulse with a pinch of salt until a coarse paste forms. Gradually add the 1/2 cup (120 ml) olive oil to form a loose emulsion, then stir in the grated 1/2 cup (50 g) Parmesan. Adjust salt to taste.
6. To serve, ladle soup into bowls and add a generous spoonful of pistou to each bowl; stir into the hot soup so the basil and cheese melt into the broth. Serve with crusty bread and extra grated cheese on the side.