Pistou (Summer vegetable soup)

Name: Pistou (Summer vegetable soup)
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: french
Ingredients: 1 leek, diced; 1 medium onion, diced (to make 1 1/2 cups with the leek); 1 tablespoon olive oil; 4 medium carrots, diced (2 cups); 6 to 8 small new potatoes, diced (2 cups); 1 medium tomato, roughly chopped; 1 pound fresh cranberry beans, shelled; 3 to 4 sprigs fresh sage; 10 cups water; 1/2 pound string beans, cut into short lengths; 1 medium zucchini, diced (2 cups); 1/4 pound linguine, broken into short lengths; 4 cloves garlic, mashed; 1/4 cup chopped basil, closely packed; 1/2 cup freshly grated Parmesan cheese; 1/4 cup extra-virgin olive oil; 1 medium tomato, peeled and seeded

Recipe from the South of France

Adapted by Nancy Harmon Jenkins

Total Time: About 1 hour
Rating: 4(27)
Comments: Read comments

Featured in: CULINARY JOYS OF SUMMER'S BOUNTIFUL HARVEST

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Ingredients

Yield:6 to 8 servings

The Soup

1leek, diced
1medium onion, diced (to make 1½ cups with the leek)
1tablespoon olive oil
4medium carrots, diced (2 cups)
6 to 8small new potatoes, diced (2 cups)
1medium tomato, roughly chopped
1pound fresh cranberry beans, shelled
3 to 4sprigs fresh sage
10cups water
½pound string beans, cut into short lengths
1medium zucchini, diced (2 cups)
¼pound linguine, broken into short lengths

The Pistou Sauce

4cloves garlic, mashed
¼cup chopped basil, closely packed
½cup freshly grated Parmesan cheese
¼cup extra-virgin olive oil
1medium tomato, peeled and seeded

Ingredient Substitution Guide

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Preparation

Step 1
Over medium-low heat, gently saute the leek and onion until they are translucent and just beginning to brown. Add the diced carrots, diced potatoes, chopped tomato and cranberry beans. Add the sage and 8 cups water. Bring to a boil, cover, lower the heat, and simmer for 40 minutes or longer, until the vegetables are soft.
Step 2
Twenty minutes before serving, add the string beans, zucchini and linguine. Add more water if necessary, stir to mix the ingredients, and continue cooking.
Step 3
While the soup finishes, make the pistou sauce. Place the garlic, basil and Parmesan in the container of a food processor or blender. Process or blend until the mixture is grainy. Continue processing, and add the oil, slowly but steadily, until the mixture is smooth. Mince the tomato pulp very finely, and drain in a fine- mesh sieve. Mix together with the rest of the sauce.
Step 4
When ready to serve, add a ladleful of hot soup to the sauce, mix well and combine the sauce and the rest of the soup. Serve immediately.