Soupe au Pistou Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 bay leaves
2 sprigs rosemary
1/2 cup olive oil
13 cloves garlic, divided
1 15.5 ounce can small white beans
1 15.5 ounce can kidney beans
1 large yellow onion, chopped
3 large leeks, white and pale green parts chopped
2 1/2 cups chopped carrots
1 pound baby potatoes, quartered
2 large zucchini, chopped
1 pound green beans, trimmed and cut into thirds
12 ounces tomatoes, seeded and chopped
2 tablespoons tomato paste
3 quarts water, vegetable, or chicken stock
1 cup orzo
For Pistou:
2 small cloves garlic
2 cups basil
1/2 cup extra virgin olive oil
Salt
For serving:
2 cups grated gruyere cheese
Directions
Wrap rosemary sprigs and bay leaves in cheese cloth and knot securely. In a large heavy pot, combine olive oil, bouquet garni, and 2 cloves chopped garlic. Cook over medium high heat until garlic is fragrant, about 2 minutes. Add white beans, navy beans, onion, and leeks. Cook for two minutes. Add carrots and potatoes and 10 garlic cloves . Cook until vegetables are softened, 10 minutes. Add zucchini, tomatoes, tomato paste, and green beans. Stir to combine. Add water. Cook at a simmer until vegetables are tender, 30 minutes. Add pasta and cook until al dente, about 5 minutes.
In a food processor, pulse basil and garlic. With motor running, add olive oil. Season with salt to taste.
Serve soup hot with a dollop of pistou and grated cheese served alongside.