Soupe au Pistou

A clean, easy, and oh-so-nourishing soup for any time of the year. It's also worth doubling the recipe & freezing batches for surprise guests or tired evenings. 

Soupe au Pistou - Provencal Vegetable Soup with Basil

4 oz dried white beans (soaked overnight, drained)
6 cups water
(or 1 can of white beans)

2 quarts chicken stock
2 carrots, diced
1 lb tomatoes, peeled, cored, seeded, and chopped
1 onion, chopped
1 leek, tender parts only, diced
bouquet garni: 1 bay leaf, 1 thyme sprig, 1.5 parsley stems
salt and freshly ground pepper
4 oz green beans, trimmed, cut into 1/2 inch lengths
2 small zucchini, diced

Pistou:
1.5 garlic cloves
1 cup packed basil leaves
freshly ground pepper and salt
1 cup freshly grated parmesan cheese
1/2 cup olive oil

*I haven't tried it, but I'm sure a good vegetable stock can replace the chicken stock as a vegetarian option.

Put the beans in a pot with the water. Bring to a boil and simmer for 1 hour or until tender, then drain.

Put the beans, carrots, onions, leeks, and tomatoes in a stock pot and add chicken stock. Add a bay leaf, thyme sprigs, parsley, salt and pepper. 

Bring it all to a boil, then reduce to a simmer for 30 minutes. 

Add the green beans and zucchini and cook for 10 minutes. Discard the bouquet garni. Taste for seasoning. 

For the pistou: Pound the garlic, basil, and salt in a large mortar. Work in some of the parmesan until the mixture is a stiff paste, then add the oil little by little, adding more parmesan until the mixture is barely fluid. Alternatively, you can use a food processor. 

Ladle the hot soup into hot bowls with pistou on top or pass pistou separately. 

This soup is pretty blah without the basil, so you can’t miss this!
A food processor is significantly better, but I’m gonna try with just a spoon for those of you who may not have a food processor.