Soupe au Pistou

Vegetable Soup

Recipe Snapshot

Servings

6

Total Time

13 h 10 min

Course

dinner

Ingredients

Place beans in a large bowl, then cover with water. Add Kosher salt, then allow the beans to soak overnight. Drain.

Soak the beans

1

Place diced carrots, celery, fennel, onion, leek, haricots verts, zucchini, and potato in a large soup pot. Add the drained beans, then cover fully with vegetable stock (or water). Add  tomatoes, escarole leaves, Parmesan rind, garlic cloves, bay leaf, thyme, red pepper flakes, Kosher salt, and black pepper. Stir.

Cook the soup

2

Place basil leaves, extra virgin olive oil, grated Parmesan, garlic clove, and Kosher salt in the bowl of a small food processor. Blend until mostly smooth.

Make the pistou

3

Remove the Parmesan rind, then ladle the soup into individual bowls. Top each with a generous spoonful of pistou and additional grated Parmesan. Enjoy with baguette.

Serve

&

Meet Author

Ari

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