France Soupe au Pistou (Pesto Soup)
The original Italian pesto was a Genoese invention that migrated across the French border to nearby Nice, where it inspired the creation of pistou, meaning simply “pounded” in the local Provençal dialect. While this fragrant herb paste was traditionally prepared using a mortar and pestle, many French cooks make due using food processors and blenders. Although there is significant debate as to the best way to make soupe au pistou, there is almost no argument about it being the perfect summertime soup. This multi-layer soup combines a range of summery French herbs with a medley of vegetables, perfectly encapsulating the bloom and bounty of the season.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 large leek, washed and thinly sliced
- 1 celery stalk, cut into ½-inch (1-cm) pieces
- 1 large carrot, cut into ½-inch (1-cm) pieces
- 1 garlic clove, finely chopped
- 1 large thyme sprig
- Salt, to taste
- Ground black pepper, to taste
- ½ lb (230 g) potatoes, peeled and cut into ½-inch (1-cm) pieces
- ½ lb (230 g) Swiss chard, stems cut into ½-inch (1-cm) pieces and leaves coarsely chopped
- 8 cups (2 L) water
- 2 cups (210 g) fresh soybeans
- ½ lb (230 g) zucchini, cut into ½-inch pieces
- ¼ lb (115 g) green beans, trimmed and cut into 1-inch (2.5-cm) pieces
- ¾ cup (150 g) medium pasta shells
- 1 small tomato
- 1 cup (35 g) packed basil leaves
- 2 garlic cloves, minced
- ½ cup (15 g) packed flat-leaf parsley leaves
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 cup (125 g) coarsely grated Gruyère
Directions
- Pour olive oil into a large pot set over medium heat.
- Add leek, celery, carrot, garlic, thyme, salt, and black pepper.
- Cook mixture for about 15 minutes or until the vegetables brown and stick to the pot, stirring periodically.
- Add potatoes and Swiss chard stems, cooking for about 5 minutes or until they begin to soften.
- Add water and bring to a boil while mixing and scraping the browned vegetables from the bottom of the pot.
- Stir in soybeans, zucchini, green beans, pasta, and Swiss chard leaves.
- Simmer mixture until the pasta is tender and vegetables are cooked through.
- Taste soup and season with additional salt and black pepper if necessary.
- Remove sprig of thyme and set aside.
- Place a stainless-steel pan over a high flame and cook the tomato on all sides, removing it from the pan when it is blackened and tender.
- Remove core of the tomato and place it in a food processor or blender.
- Add basil, garlic, and parsley to the tomato and purée the mixture until smooth.
- Add olive oil and Gruyère cheese and blend the mixture again.
- Pour half of the pistou into the soup pot, stirring to combine.
- Divide the soup among serving bowls and garnish each with a large spoonful of pistou.
For Soup:
For Pistou:
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