Pistou Soup

  • 80 mins
  • 16 ingredients

Ingredients

  • 1 cup dried cannelloni beans, soaked overnight
  • 4 quarts water
  • 1 large yellow onion, chopped
  • 2 stalks celery, thinly sliced
  • 1/2 lb green beans, cut into 1 inch lengths
  • 2 large zucchini, halved lengthwise and sliced crosswise
  • 3 large ripe tomatoes, peeled, seeded and chopped
  • kosher salt and black pepper to taste
  • 3 garlic cloves
  • 40 fresh basil leaves
  • 1 small tomato, peeled, seeded and chopped
  • 3 tbs olive oil
  • 1/2 cup fresh Parmesan cheese, grated
  • kosher salt and black pepper to taste
  • 3 oz vermicelli, broken into 3 inch pieces
  • 2 tbs tomato paste
Pistou is a combination of garlic, basil, tomato Parmesan cheese, olive oil,salt and pepper. In this recipe is used to flavor a soup containing beans, onions, celery, zucchini and green beans. The pistou is added to the soup and is also served in a bowl along side of the soup should you desire additional flavor.

  • Drain the beans and place in a soup pot.
  • Add the water and bring to a boil.
  • Reduce the heat to low and cook for 30 minutes.
  • Add onion, celery, green beans, zucchini, tomatoes, salt and pepper.
  • Cook until the beans are nearly tender, about 30 minutes more.
  • To make the pistou, in a bowl of a food processor, combine the garlic and basil and process until finely chopped.
  • Add the tomato and process until fully incorporated.
  • With the motor running, slowly add the oil and process until smooth.
  • Add the cheese, salt and pepper and process until incorporated.
  • Add the pasta to the soup and cook until the pasta and beans are tender, about 12 minutes, then season with salt and pepper and stir in the tomato paste..
  • Stir 2 tbs of the pistou mixture into the soup and ladle into bowls.
  • Serve the remaining pistou alongside.
  • Serves 10.
  • Optional: if desired you may add sliced sausage or chicken to the soup.

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