Recipe for soupe au pistou

Chronicle Books

March 12, 2013

1 minute to read

Serves 6

Pistou, a French version of pesto, makes this dish, so don’t be tempted to skip it. Like all soups, it’s even better the next day.

PISTOU

1bunch fresh basil, stemmed3cloves garlic3tablespoons olive oil, or more if needed

1. In a mortar and pestle or blender, work the basil, garlic, and oil together to make a smooth paste.

2. Add up to 1 more tablespoon olive oil to thin the mixture to the consistency of pesto.

SOUP

3tablespoons olive oil2onions, cut into ½-inch dice4cloves garlic, crushed to a pasteSalt and pepper, to taste1sprig fresh thyme2bay leaves¼cup tomato paste2carrots, cut into ½-inch dice2zucchini, cut into ½-inch dice7ounces green beans, trimmed and cut into 1-inch pieces1can (about 14 ounces) white beans, drained 2quarts boiling water½cup dried small pasta (orzo or ditalini)1¼cups frozen green peasPinch sugar

1. In a soup pot over medium heat, heat the olive oil. Add the onions, garlic, salt, and pepper. Cook, stirring occasionally, for 8 minutes. Add the thyme, bay leaves, tomato paste, carrots, and zucchini. Cook, stirring often, for 15 minutes or until the vegetables are almost tender.

2. Add the green beans, white beans, and water. Let the soup come to a boil, lower the heat, and add the pasta and peas. Cook for 10 minutes, stirring often, or until the pasta is tender.

3. Remove the thyme and the bay leaves. Add the sugar and taste for seasoning. Add more salt and pepper, if you like. Ladle into bowls and serve with a spoonful of pistou. Adapted from “The Little Paris Kitchen’’