Soupe au Pistou (Provençal Summer Vegetable Soup with Pistou)

Soupe au pistou is Provence’s vegetable soup, loaded with beans, potatoes, and summer vegetables, then finished with a spoonful of pistou, the region’s basil and garlic paste. It’s minestrone’s bright, herbaceous French cousin.

Ingredients

For the soup

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 zucchini, diced
• 1 cup green beans, cut into pieces
• 1 (15-ounce) can white beans, drained
• 1 (15-ounce) can diced tomatoes
• 6 cups vegetable broth
• 1/2 cup small pasta, such as vermicelli or ditalini
• Salt and pepper, to taste

For the pistou

• 2 cups fresh basil leaves
• 3 cloves garlic
• 1/3 cup olive oil
• 1/2 cup grated Parmesan (optional)

Instructions

1. Sauté the base
   Heat the olive oil and cook the onion and carrots for 5 minutes until softened.
2. Build the soup
   Add the potatoes, zucchini, green beans, white beans, tomatoes, and broth, and bring to a boil.
3. Simmer
   Reduce the heat and simmer 25 minutes until the vegetables are tender.
4. Cook the pasta
   Add the pasta directly to the soup and cook 8-10 minutes until al dente.
5. Make the pistou
   In a food processor, blend the basil, garlic, olive oil, and Parmesan into a thick paste.
6. Finish
   Season the soup with salt and pepper.
7. Serve
   Ladle the soup into bowls and swirl a spoonful of pistou into each just before serving.