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Soupe au Pistou
By Melissa’s Corporate Chefs

  • Ingredients

  • 1/4 cup Olive Oil
  • 4 garlic - cloves, peeled and minced
  • 4 Leeks -- small, cleaned, trimmed, and minced
  • 4 Carrot diced
  • 2 celery ribs sliced into 1/2 inch pieces
  • 1/2 cup celery leaves
  • 2 Potatoes peeled and cut into 1/2-inch cubes
  • 3 quarts Chicken Stock -- or vegetable stock
  • 1 can Tomato diced (14 1/2 oz.)
  • 2 cans Cannellini beans, drained and rinsed (19-oz.)
  • 1/2 pound Green Beans -- fresh, cut into 1-inch pieces
  • 1 pound organic zucchini - small, cut into 1/3-inch dice
  • 1/3 pound Pasta small, such as orzo or ditalini
  • Salt and freshly ground pepper
  • 3 cloves garlic - peeled
  • 2 cups fresh basil
  • 1/3 cup Extra Virgin Olive Oil -- (1/3 to 1/2)
  • 1/2 cup parmesan cheese - grated
  • Salt and freshly ground pepper

  • Directions

  • Heat 1/4 cup of the olive oil in large pot over medium-high heat.

  • Add garlic, leeks, carrots, celery and celery leaves.

  • Saute until translucent, about 5 minutes.

  • Add potatoes.

  • Cover the vegetables with the stock and stir in the tomatoes.

  • Season with salt and pepper.

  • Bring to a boil, and simmer, uncovered, 40-45 minutes.

  • Add the cannellini beans, green beans, zucchini and pasta and continue simmering until the vegetables are tender and the pasta is cooked ~ about 15-20 minutes.

  • For the pistou:

  • Put the basil in a food processor bowl.

  • Using a garlic press, press the garlic on top of the basil.

  • Process until finely chopped.

  • With the machine running, slowly add the olive oil continuing until the mixture becomes pasty.

  • Add the parmesan and process some more.

  • Season with the salt and pepper.

  • To serve:

  • Ladle the soup into bowls and stir in a tablespoon of the pistou.

  • The extra pistou should be passed at the table so that more can be added if desired.

  • I like to add a squeeze of lemon juice, it makes the flavors ‘jump’.