Soupe au Pistou

This soup cooks quickly, leaving the vegetables fresh tasting and not mushy. Taste for seasoning at the end, adding a bit of salt and/or freshly ground black pepper. It’s even better the next day. Serves 6-8.

Recipe

1 T. olive oil
1 leek, cut in 1/2-inch pieces
1 celery rib, cut in 1/2-inch pieces
1 carrot, cut in 1/4-inch pieces
1/2 tsp. salt
2 garlic cloves, minced
3 c. water
3 c. vegetable broth (I use Better Than Bouillon Vegetable Base)
1/2 c. orechietti pasta
8 oz. green beans, cut in 1/2-inch lengths
1 zucchini, cut in 1/4-inch pieces
1 tomato, seeded, cut in 1/4-inch pieces
(1) can cannellini beans with liquid

Pistou:
3/4 c. basil
1/2 c. grated parmesan
1/3 c. olive oil
1 garlic clove, crushed
pinch pepper

In a Dutch oven heat 1 T. olive oil over medium heat. Add the leek, celery, carrot and salt and cook 10 minutes until soft, stirring occasionally.

Add the garlic and cook 30 seconds. Add the water and vegetable broth and bring to a simmer. Add the orechietti pasta and cook 5 minutes.

Add the green beans and cook 3 minutes.

Add the zucchini, tomato and cannellini beans with liquid and cook 3 minutes.

For the Pistou:
In a processor, add all of the ingredients and process 15 seconds until smooth.

Serve the soup with a dollop of pistou, stir in and serve.