Recipe by Rex Gerhardt
Soupe au pistou is as varied as the vegetables in your garden or farmers market. I've included what is in mine, at the peak of harvest. This is a summer soup but make extra and freeze it for the cooler months as well. Pistou is the ONLY absolute so add or take away as you like.
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 fennel bulbs, chopped
- 2 celery ribs, chopped
- 1 lb tomatoes, skinned and chopped
- 1 tablespoon herbes de provence
- 2 cups white wine
- 6 cups water
- 2 zucchini, chopped
- 8 ounces green beans
- 2 cups cannellini beans, cooked
- 6 ounces pasta
- 2 cups basil leaves, packed
- 2 -3 tablespoons olive oil
- 2 garlic cloves
- 4 ounces parmesan cheese, grated
Directions See How It's Made
- In a large stock pot,over high heat, heat the olive oil to almost smoking. Add onions allowing to take a little color and stirring just to keep from burning.
- Add carrots and fennel continuing to stir only periodically. When fennel has slightly softened, add celery and tomatoes. Allow moisture from tomatoes to cook off.
- Add wine to deglaze and allow to reduce by half.
- Add zucchini and water, allowing to return to a boil, decrease heat and simmer 10 minutes.
- Add green beans allowing soup to return to simmer before adding cannellini beans and pasta. Soup is done when the pasta is al dente. Add 2 tbsp Pistou before serving allowing the rest of the pistou to be added to taste.
- In a food processor, place basil, olive oil, and garlic. process to a paste then add cheese only processing enough to mix.