Soupe Au Pistou - Provençal Vegetable Soup

Total Time
1hr
Prep
40 mins
Cook
20 mins

Full of summer garden vegetables this soup uses a pistou (basil-and-parsley sauce) for nice herbal flavor. It sounds like any mix of fresh garden veggies would work with the pistou - perfect for the random small handfuls of veggies that come out of a small garden. From Epicurious by Ruth Cousino

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Ingredients

Nutrition

Directions

  1. Wash and slice the vegetables. Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
  2. Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
  3. Stir in zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
  4. Meanwhile make pistou:.
  5. Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
  6. Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou, and crispy toasted bread.
Most Helpful

5 5

This is kind of like a French version of Minestrone Soup. Very, very good!!

5 5

OMG, Rachel! This was so good! I ate till I almost made myself sick. That pistou is to die for! Thanks for posting another wonderful recipe! DH says it was TEN stars...