Day 10: A little French soup filled with veggies and pesto. Pistou is a French pesto built like a Genovese pesto but with tomato added to it. This is written for vegetarians but can be easily modified to be vegetarian.
Soupe Au Pistou
- 4 cups packed basil
- 1 cup grated parmesan
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 3 cloves garlic, chopped
- 1 plum tomato, cored
- 1/4 cup extra-virgin olive oil
- 1 oz pancetta, minced
- 5 cloves garlic, minced
- 3 medium carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1 yellow onion, finely chopped
- 1/2 medium zucchini, chopped
- 1/4 head savoy or napa cabbage,cored and thinly shredded
- 8 cups chicken or vegetable stock
- 1 28 oz can of whole peeled canned tomatoes
- 1 15 oz can cannellini beans
- salt, pepper, and apple cider vinegar to taste
- 1/3 cup broken dried spaghetti
- Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground. Season with salt and pepper, and set aside.
- Heat oil in a 6-qt. saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes.
- Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 12–15 minutes.
- Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes
- Add stock and tomatoes, and bring to a boil
- Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pistou dolloped on top.
- Cook pasta in a seperate pot, rinse and then toss with olive oil.