SOUPE AU PISTOU
Serves: 6
SOUPE AU PISTOU
Cook time: 50 MinTotal time: 50 Min
Ingredients
- 2 tablespoons olive oil
- 1 garlic clove
- 2 small leeks, diced
- 2 14-ounce cans of cannellini beans, drained (or 8 ounces of dried small white beans)
- 1 large carrot, peeled and diced
- 2 Yukon Gold potatoes, peeled and diced
- 1 small (12 oz.) butternut squash, peeled, seeded and diced
- 2 zucchini, with skin, diced
- 1/4 pound fresh green beans, cut into 1/2-inch pieces
- 1 bay leaf and a small handful of fresh thyme sprigs wrapped in cheesecloth and tied
- 8 cups chicken or vegetable broth
- Salt & pepper, to taste
FOR THE PESTO
- 2 garlic cloves, peeled
- 2 cups fresh basil leaves, stems removed
- 1/4 cup pine nuts or walnuts
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Extra Parmesan cheese, for garnish
Instructions
- Heat the olive oil and add the garlic and leeks. Sauté until tender and fragrant, about 3 minutes. Add the white beans, carrot, potatoes and butternut squash and cook for 2 minute more. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook until potatoes are just tender, about 10 minutes. Add the zucchini, green beans and herb bundle and simmer gently for 15 minutes, uncovered. Season to taste.
- Puree one-third of the soup until smooth and add it back to the pot. Stir to combine. Make the pesto by pureeing the garlic, basil leaves and nuts. Gradually add the oil until smooth. Add the cheese and puree to combine. Season with salt and pepper and set and aside.
- Serve the soup hot with a dollop of pesto in each bowl, a drizzle of olive oil and additional Parmesan cheese, if desired.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.