Soup:Soupe au Pistou (Provençal Vegetable Soup with Pistou)

By blum099

Ingredients

• FOR THE PISTOU:
• INGREDIENTS
• 4 cups packed basil
• 1 cup grated parmesan
• 1/4 cup extra-virgin olive oil
• 1 tsp. kosher salt
• 2 cloves garlic, chopped
• 1 plum tomato, cored
• FOR THE SOUP:
• 1/4 cup extra-virgin olive oil
• 1 oz. pancetta, minced
• 5 cloves garlic, finely chopped
• 3 medium carrots, peeled and finely chopped
• 2 ribs celery, finely chopped
• 1 yellow onion, finely chopped
• 1/2 medium zucchini, chopped
• 1/4 head Savoy cabbage, cored and thinly shredded
• 8 cups chicken stock
• 7 whole, peeled canned tomatoes, chopped
• 1/3 cup broken dried spaghetti
• 1 (15-oz.) can cannelini beans
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

1. Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground. Season with salt and pepper, and set aside.

2. Heat oil in a 6-qt. saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes. Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 12–15 minutes. Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes. Add stock and tomatoes, and bring to a boil. Add pasta and cook until al dente, about 8 minutes. Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pistou dolloped on top.

To make this recipe vegetarian: omit the pancetta and substitute vegetable stock for the chicken stock.

Pairing Note: L'Esprit de Sainte Marguerite 2010, a grenache-syrah rosé from Côtes de Provence, has a dry finish that pairs well with this summer soup.