France Soupe au Pistou (Pesto Soup)
The original Italian pesto was a Genoese invention that migrated across the French border to nearby Nice, where it inspired the creation of pistou, meaning simply “pounded” in the local Provençal dialect. While this fragrant herb paste was traditionally prepared using a mortar and pestle, many French cooks make due using food processors and blenders. Although there is significant debate as to the best way to make soupe au pistou, there is almost no argument about it being the perfect summertime soup. This multi-layer soup combines a range of summery French herbs with a medley of vegetables, perfectly encapsulating the bloom and bounty of the season. Recipe Servings: Serves 6
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Soup
- 1 large leek, washed and thinly sliced
- 1 celery rib, cut into 1/2-inch (1-cm) pieces
- 1 large carrot, cut into 1/2-inch (1-cm) pieces
- 1 garlic clove, finely chopped
- 1 large thyme sprig
- 2 Tbsp (30 ml) extra virgin olive oil
- 1/2 lb (230 g) potatoes, peeled and cut into 1/2-inch (1-cm) pieces
- 1/2 lb (230 g) Swiss chard, stems cut into 1/2-inch (1-cm) pieces and leaves coarsely chopped
- 8 cups (2 l) water
- 2 cups (210 g) fresh soybeans
- 1/2 lb (230 g) zucchini, cut into 1/2-inch pieces
- 1/4 lb (115 g) green beans, trimmed and cut into 1-inch (2.5-cm) pieces
- 3/4 cup (150 g) medium pasta shells
- salt to taste
- black pepper to taste
- Pistou
- 1 small tomato
- 1 cup (35 g) packed basil leaves
- 1/2 cup (15 g) packed flat-leaf parsley leaves
- 2 garlic cloves, minced
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 cup (125 g) coarsely grated Gruyère
Directions
- Soup
- In a large, heavy pot, heat the oil over medium heat. Add the leek, celery, carrot, garlic, and thyme to the pot and season them with salt and pepper to taste.
- Cook the mixture for about 15 minutes or until the vegetables brown and stick to the pot, stirring periodically.
- Add the potatoes and chard stem and cook them until they begin to soften, around 5 minutes. Add salt if desired.
- Pour in the water and bring it to a boil while mixing and scraping the browned vegetables from the bottom of the pot.
- Add the soybeans, zucchini, green beans, pasta, and chard leaves to the pot. Stir and simmer the mixture until the pasta is tender and the vegetables are cooked through. Taste before adding salt and pepper and remove the sprig of thyme. Set aside.
- Pistou
- Heat a stainless steel pan over a high flame to char the small tomato. Cook the tomato on all sides and remove from the pan when it is blackened and tender.
- Remove the core of the tomato and add it to a food processor. Add the basil, garlic, and parsley to the tomato and purée the mixture until smooth.
- Add the olive oil and Gruyère cheese to the food processor and blend the mixture again.
- Pour half of the pistou into the soup pot and stir to combine.
- Serve soupe au pistou in a bowl and garnish with a large spoonful of pistou.
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