Soup au Pistou

By LRay

Martha Stewart Living, September 2014, page 114.

Ingredients

• SOUP
• 2 tablespoons extra-virgin olive oil
• 3 anchovy fillets
• 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)
• 2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)
• Coarse salt and freshly ground pepper
• 1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)
• 4 cups low-sodium chicken broth
• 1 Parmesan rind, about 1 by 3 inches
• 2 cans (15.5 ounces each) small white beans, such as navy, rinsed and drained
• PISTOU
• 1 cup lightly packed fresh basil leaves
• 2 cloves garlic, smashed
• 1/3 cup grated Parmesan, plus more for serving
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper

Details

Servings 1
Preparation time 20mins
Cooking time 55mins
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Soup: Heat oil in a large pot over medium heat. Add anchovies and cook, stirring, until dissolved, about 1 minute. Add leeks and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 20 minutes.

STEP 2
Stir in zucchini, squash, broth, 2 cups water, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind.

STEP 3
Pistou: Meanwhile, pulse basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with salt and pepper.

STEP 4
Divide soup among bowls. Stir in pistou as desired, sprinkle with Parmesan, and serve.