Please don’t freak out because I’m actually posting a French-inspired recipe. You would think after years of living in France, I would have decided to share more, but I’ve just been merrily cooking away as I normally would as the years passed by and I never really learned to cook anything French. Sad, I know, but don’t worry. I definitely ate my fair share of it.
One thing I always saw on menus was the word pistou. For the longest time, I just assumed it was a French word for pesto, but I was wrong. Pistou is actually a French pesto-style sauce, that’s made without pine nuts. And, from what I’ve read on the subject, sometimes tomato is added.
Last week, I purchased a giant bunch of basil on a whim, with nothing particular in mind for it. After using some in a tomato salad, there was still far too much left. Obviously, I was not about to let perfectly good fresh basil go to waste, so I scoured my brain – and the internet – for something to do with it. Luckily, I came up with soupe au pistou, and simple and healthy soup made with summery vegetables and the perfect amount of orzo.
Now, the soup itself is great, but the pistou makes it a bazillion times better. So, you’ll want to top each serving with a heaping scoop of it. As for the soup, you’ll find zucchini, green beans, carrots, cannellini beans, and all sorts of other good stuff. And, it really takes no time at all to whip up.Print
For the soup:
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 large zucchini, chopped
- 2 cups frozen French-style green beans, thawed and halved
- 1 15-ounce can, cannellini beans, drained and rinsed
- 4 cups reduced-sodium chicken broth
- 1 15-ounce can diced tomatoes
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the pistou:
- 1 cup fresh basil leaves
- 1 large garlic clove, peeled
- 2 tablespoons olive oil
- 1 roma tomato, chopped
- 2 tablespoons water
- 2 tablespoons grated pecorino romano cheese
- 1/4 teaspoon salt
- In a large stockpot, heat 1 tablespoon olive oil over medium-high heat.
- Sauté the onion, celery and carrot, stirring occasionally, until tender – about 8 minutes.
- Increase heat to high. Add the remaining ingredients and bring to a boil.
- Reduce heat, and simmer for 15 – 20 minutes or until zucchini is tender.
- While the soup simmers, prepare the pistou. Combine all ingredients in food processor. Puree until evenly combined. Set aside.
- Remove bay leaf before serving soup, and top each bowl with about 1 tablespoon of pistou.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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