Provençal Vegetable Soup with Garlic-Basil Paste (Soupe au Pistou) Recipe | SAVEUR

By johnwhorfin

Ingredients

• For the Pistou
• 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 stalks 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 cannellini beans
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 8
Adapted from saveur.com

Preparation

Step 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.

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.