Soupe au Pistou

Name: Soupe au Pistou
Yield: makes 4 servings
Ingredients: 1 1/2 cups fresh shell beans, preferably a combination of white, red, and black, or 1/2 cup dried beans, soaked overnight and drained; 2 leeks, white and light green parts only, sliced and well rinsed, or 1 large onion, sliced; 2 carrots, chopped; 2 celery stalks, chopped; 2 potatoes, peeled and chopped; 2 zucchini, chopped; 4 medium tomatoes, cored, seeded, and chopped; 4 garlic cloves, peeled; 2 cups fresh basil leaves; 1/4 cup extra virgin olive oil, plus more as needed; Salt and black pepper to taste; 1 cup small pasta, like ditalini or capellini, broken into pieces; Freshly grated Parmesan to taste

December 14, 2011

Pistou is a garlic-basil paste almost identical to pesto—the names in fact are the same, just in different dialects. In France it’s used less to dress pasta than to thicken soups while heightening their flavor. Pistou is usually passed at the table so your guests can add as much as they like.

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