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Soup au Pistou

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Total Time: 1 hour 25 minutes
Servings: 6

Ingredients

  • 1/2 pound / 16 oz  dried northern beans (soaked overnight and drained) OR 15 ounce can of white kidney beans
  • 1/2 onion
  • 2 garlic cloves
  • A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf (take all the herbs and rind and roll in a cheesecloth, tie cheesecloth with cooking string)
  • 1/4 cup  extra virgin olive oil
  • 2 medium  onions, chopped
  • 1 medium  leek, trimmed and chopped
  • 2 stalks celery, chopped
  • 6 cups  water
  • 1 15-ounce  can, whole tomatoes, well drained, chopped
  • 2 medium  red or yukon potatoes, chopped
  • 1/2 box  of dried small pasta -- macaroni or small shells
  • 1 zucchini, chopped
  • 1/4 cup  Swiss chard, finely chopped
  • 1 teaspoon  salt, or to taste

For the Pistou:

  • 1/2 tablespoon  crushed garlic
  • 1/2 teaspoon  fine grain sea salt
  • 2 cups  basil leaves, torn into small pieces
  • 1/3 cup  extra-virgin olive oil
  • 1/2 cup  grated aged Gruyere cheese

Instructions

  • Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half an onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
  • In a large soup pot heat the oil, then add the onions, leeks, and celery. Saute for about 5 minutes, then stir in the cooked beans and cook for about 15 minutes.
  • Stir the tomatoes into the pot and then add the potatoes. Cook for another 30 minutes.
  • Add the pasta and cook for 5-8 minutes.
  • Add the zucchini and Swiss chard and cook for another 3 minutes.
  • While the soup is cooking, you can make the pistou.
  • I use a mortar and pestle, but you can use a food processor if you like.
  • Pound the garlic with the salt into a paste. Add the basil a handful at a time and pound and grind until nearly smooth. Gradually stir in the olive oil a bit at a time. Stir in the cheese.
  • Ladle soup into bowls and top with a generous dollop of pistou.