Soupe au Pistou
Servings: 6 people
Soupe au Pistou is a vegetarian soup that is perfect for spring and summer. Let the vegetables that are in season guide you, and use whatever beans you have in the cupboard. It's a choose your own adventure kind of soup from Provençal.
- 4 cups water
- 1 can whole tomatoes 15 ounces
- 2 carrots diced
- 1 onion diced
- 2 leeks white and light green parts only, thinly sliced
- 1 can black beans
- 1 can cannellini beans
- 3 handfuls fresh spinach or one small box frozen cooked
- pinch crushed red pepper
- salt and cracked black pepper to taste
- 2 cups fresh basil
- 1/2 cup olive oil
- 1/2 cup Parmigiano cheese or Pecorino
- 1 clove garlic grated on a microplane
In a heavy-bottomed soup pot, sauté leeks, onion and carrot in olive oil until they begin to soften.
Then add all ingredients except spinach. Simmer until flavors are combined, about an hour. Add spinach about 15 minutes before serving.
Remove the soup from the heat, serve topped with a big dollop of pistou, a drizzle of olive oil, and a bit more cheese on top.
Make the pistou in a food processor. Add the basil, cheese and garlic and pulse together, then add the olive oil in batches and pulse until it becomes a paste, or stream it in if you wish.
Calories: 339kcal | Carbohydrates: 30g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 333mg | Potassium: 408mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5785IU | Vitamin C: 12mg | Calcium: 216mg | Iron: 4mg