Pistou (French Vegetable Soup)2012-11-28
- Serves: 12
- Prep Time: 30m
- Cook Time: 60m
- Ready In: 1:30 h
Pistou is a really delicious classic soup and can be made with a variety of vegetables.
- 3 Quarts Water
- 2 Tablespoons Salt
- 2 Cups Carrots, diced
- 2 Cups Potatoes, diced
- 2 Cups Leeks, diced
- 1/3 Cup Pasta
- 1 Slice Stale White Bread, crumbled
- 1 Pinch Saffron
- 1 Can White Kidney Beans, drained and rinsed
- 2 Cups Fresh Green Beans, diced
- 1/2 Cup Zucchini, diced
- 1/2 Cup Red Pepper, diced
- 1/2 Cup Orange Pepper, diced
- 1/2 Cup Yellow Pepper, diced
- 1/3 Cup Green Peas
- 1 Tablespoon Black Pepper
- 4 Cloves Garlic
- 1 Can Tomato Paste
- 1/2 Cup Fresh Basil
- 1/2 Cup Parmesan Cheese
- 1/2 Cup Olive Oil
- 4 Tablespoons Fresh Parsley
In a large soup pot, add the 3 quarts water, 2 tablespoons salt, and 2 cups each of diced carrots, potatoes, and leeks. Simmer uncovered for 45 minutes.
After about 45 minutes, add the pasta, bread, saffron, and kidney beans. Cook until the pasta is almost done.
Once the pasta is almost done, add the green beans, zucchini, peppers, and green peas along with the black pepper. If necessary add some additional water (boiled). Check seasonings and adjust salt and pepper to taste.
While the soup is cooking slowly, make the pistou. In a medium sized bowl squeeze the four cloves of garlic, add the tomato paste, basil and freshly grated parmesan cheese. Slowly mix with a wooden spoon or whisk. As you mix, begin to slowly add the olive oil into the mixture. Once the olive oil has been added, continue mixing until the ingredients blend together.
Once mixed, add some soup liquid into the pistou mixture, continuing to stir. Add one ladle at a time while stirring, approximately 3 to 4 ladles. Then pour the mixture into the pot with the vegetables and mix well.
Serve at the table in a tureen, add some fresh parsley at the end and enjoy!
This is wonderful served with a dry red wine and a baguette.