Soup Au Pistou (Pesto Soup) French

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Soup Au Pistou

 

1 cup dried cannellini beans, picked over, soaked

overnight

4 quarts water

1 large yellow onion, chopped

2 celery stalks, sliced

1/2 pound green beans, cut 1 " lengths

2 large zucchini, halved lengthwise, sliced crosswise

3 large tomatoes, peeled, seeded, chopped

salt to taste

freshly ground black pepper to taste

Pistou:

3 garlic cloves, sliced

40 fresh basil leaves

1 small tomato, peeled, seeded, chopped

3 tablespoons olive oil

1/2 cup grated Parmigiano-Reggiano cheese

salt to taste

freshly ground black pepper to taste

3 ounces vermicelli, broken 3 " pieces

2 tablespoons tomato paste

 

Drain the beans and place in a soup pot. Add the water

and bring to a boil over high heat. Reduce the heat to

low and cook for 30 minutes. Add the onion, celery,

green beans, zucchini, tomatoes, salt and pepper. Cook

until the cannellini beans are nearly tender, about 30

minutes more.

Meanwhile, make the pistou: In the bowl of a food

processor, combine the garlic and basil. Process until

finely chopped. Add the tomato and process until

incorporated. With the motor running, slowly add the

olive oil and process until smooth. Add the cheese,

salt and pepper and process until incorporated. Set

aside.

Add the pasta to the soup and cook until the pasta and

cannellini beans are tender, about 15 minutes. Taste

and adjust the seasonings with salt and pepper. Stir

in the tomato paste. Stir 2 tablespoons of the pistou

into the soup and ladle into warmed bowls. Serve the

remaining pistou alongside.

Serves 10.

 

 

 

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