Recipe: Soupe au Pistou

Soupe au Pistou

Serves 6

Ingredients

Method

2 tbsp. Olive Oil

1 Onion, Chopped

2 Garlic Cloves (Minced)

2 Medium Carrots, Chopped

2 Medium Zucchini, Chopped

1 Medium Potato, Peeled And Chopped

6 cups Vegetable Broth

1 Can Diced Tomatoes (14.5 oz)

1 Can White Beans, Drained And Rinsed (14.5 oz)

Salt And Freshly Ground Black Pepper, To Taste

2 cups Fresh Basil Leaves, Packed

2 Garlic Cloves

½ cup Grated Parmesan Cheese

½ cup Olive Oil

Salt And Freshly Ground Black Pepper, To Taste

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, zucchini, and potato. Cook for 5-7 minutes, or until the vegetables are softened.

Add the vegetable broth and diced tomatoes to the pot, and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.

Stir in the white beans, and season the soup with salt and freshly ground black pepper. Simmer for an additional 5 minutes to heat the beans through.

While the soup is cooking, prepare the pistou. In a food processor or blender, combine the basil leaves, garlic, Parmesan cheese, and olive oil. Process until smooth, then season with salt and freshly ground black pepper to taste.

To serve, ladle the hot soup into bowls and top each serving with a generous dollop of pistou. Stir the pistou into the soup just before eating.