In looking for a vegetable soup to make to use up some veggies in the fridge I decided on this Provencal Vegetable Soup or Soup Au Pistou.
Normally considered a summer soup because of its use of summer produce such as white beans, green beans, tomatoes, summer squash and potatoes, it also makes a great wintry soup.
The pistou (which means pounded in the Provencal language) is sauce made of fresh basil, garlic, olive oil, and either Parmesan or Pecorino Romano cheese.
This French version of pesto, (without the nuts), is mixed together in a blender, food processor, or mortar and pestle. The addition of this sauce defines the flavor of this vegetable soup.
It can be added to the soup during cooking just before serving, or offered at the table after the soup is served, or as I discovered, why not both?
While there are many recipes for this type of soup I chose to follow one from The Joy of Cooking, and adapted it to the ingredients I had. With a vegetable soup there is certainly some wiggle room as far as the veggies go, but for this Provencal Vegetable Soup the pistou is perfect as is.
And, fortunately, with the availability of fresh basil in most of the markets and grocery stores year round we can enjoy this soup whatever the season.
Provencal Vegetable Soup (Soup Au Pistou) (adapted from Joy of Cooking)
Makes about 3 quarts
Heat in a large soup pot, over medium heat:
2 tablespoons olive oil
Add and cook, stirring, until tender but not browned, 5 to 10 minutes:
1 small onion, chopped
1 medium leek, thoroughly cleaned and chopped
2 medium carrots, chopped
1 large rib celery, chopped
½ cup fresh mushrooms, chopped
Stir in:
2 medium ripe tomatoes, peeled, seeded, and chopped
3 small red potatoes, peeled and chopped
8 cups water, or a combination of water and chicken stock/broth
2 teaspoons salt
1 teaspoon herbs de Provence
(pinch of saffron threads)
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Stir in:
one 15 and ½-to19-ounce can cannellini , Great Northern, or other white beans, rinsed and drained, or 1 to 2 cups cooked beans
( I used less cause I only had ½ cup of beans left in the fridge, so I used more potatoes)
1 cup broken thin spaghetti or macaroni
1 small zucchini, quartered lengthwise and sliced
½ cup 1-inch pieces green beans (fresh or frozen)
Simmer just until the pasta is tender. Meanwhile, prepare the pistou.
Pistou (This is delicious with fish and a great addition to soups and stews)
makes ¾ cup
Combine in a blender or food processor and puree until smooth:
2 cups fresh basil leaves
2 garlic cloves, chopped
½ cup olive oil
Remove to a bowl and stir in:
1/3 cup coarsely grated Pecorino Romano (you can also use Parmesan)
¼ teaspoon black pepper ( Note: If making this to add to the soup, omit this pepper)
Stir all or some of the pistou into the soup, along with:
1 teaspoon freshly ground black pepper
Serve the reserved pistou at the table.
The pistou will keep, covered and refrigerated, for up to 2 days. Serve at room temperature.