This is a print preview of "Soupe Au Pistou" recipe.

Soupe Au Pistou Recipe
by Kyra Martin

Soupe Au Pistou

This was such a great summer soup! It'd be so easy to adapt and add in lots of summer veggies. I got this recipe from 'The Essential Mediterranean Cookbook.'

Rating: 4.5/5
Avg. 4.5/5 2 votes
  United States American
  Servings: 8

Ingredients

  • 2 T chopped fresh parsley
  • leaves from 1 sprig fresh rosemary
  • leaves from 1 sprig fresh thyme
  • olive oil
  • 2 onions, thinly sliced
  • 1 leek, thinly sliced
  • 1 bay leaf
  • top half of 1 large butternut squash, peeled and cubed into about 1 inch pieces
  • 4 Yukon gold potatoes, cut into about 1 inch pieces
  • 1 carrot, chopped
  • 8 cups chicken or vegetable stock
  • 1 15oz can fava beans
  • 1 medium zucchini, chopped
  • 2 tomatoes, choppped
  • 1/2 c elbow macaroni
  • Pistou (for the topping)
  • 1/2 c fresh basil
  • 1 T minced garlic
  • 1/3 c parmesan
  • 1/3 c olive oil

Directions

  1. In a large pot, heat several tablespoons of olive oil.
  2. Add in the onion and leek. Cook until soft and slightly translucent.
  3. Add in the herbs, bay leaf, squash, potato, carrot, and stock.
  4. Season well with salt and pepper.
  5. Simmer until the vegetables start to get tender. About 15 minutes.
  6. Add beans, zucchini, tomatoes and macaroni.
  7. Continue simmering until the pasta is cooked. Taste again for salt and pepper and remove bay leaf.
  8. Serve with pistou on top.
  9. Pistou Directions:*
  10. Chop basil and garlic in a food processor.
  11. Pour in the oil slowly until the mixture is smooth.
  12. Blend in the parmesan and season with salt and pepper.
  13. If you don't have time to make pistou you can substitute pre-made pesto