Go Back
Print
Farrell holding Ribollita Soup.

Soupe au Pistou

A vegetable soup with pistou and Parmesan cheese

Course Main Course
Cuisine French
Servings 8

Ingredients

  • 1 extra large yellow onion, diced
  • 2 leeks, washed and trimmed
  • 2 cups diced carrots
  • 1 bulb fennel, chopped
  • 2 cups diced celery
  • 1 bay leaf
  • good olive oil
  • 2 cups chopped fresh spinach
  • 1 diced zuccini
  • 1/2 cup chopped Italian parsley
  • Kosher salt & ground pepper
  • 1 parmesan rind
  • 2 cups diced tomatoes
  • 1 diced Idaho potato
  • 12-14 cups vegetable* or chicken stock
  • 1 box Small pasta of your choice
  • 2 cups French green beans
  • 1 or 2 cans cannellini beans
  • 2 cups sour dough bread cubes, no hard crusts
  • 2 cup chopped fresh basil leaves
  • 1 cup  grated parmesan plus more for garnish
  • 4 Cloves of garlic, peeled
  • 1/2 cup olive oil
  • 1 tbsp Herbes de Provence

Instructions

  1. In a soup pot, sauté your mirepoix of onion, leeks, carrots, celery, and fennel with generous olive oil, Herbs de Provence, and salt and pepper until soft.

  2. Add Parmesan rind, tomatoes, potatoes, zuccini, stock, and beans.

  3. Allow to simmer for 30 minutes.

  4. Toss in your green beans at the very end and spinach. Turn off heat and stir.

  5. In a blender or food processor, pulse basil, garlic, olive oil, Parmesan cheese, salt and pepper.

  6. Prep each bowl with a generous spoonful of your "pistou," and freshly grated Parmesan. I also like to top the soup with homemade sourdough croutons.

  7. Don't forget the crusty bread and dishes of olive oil for dipping.