Souptember Day 10: Provencal Soupe au Pistou

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

A french staple - vegetable soup with a pesto garnish

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Servings 6 people

Ingredients

  

The 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

For Soup

• 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

Instructions

 

Pistou

• 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.

Soup

• 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.