Facebook > Email > More Pinterest Print Twitter Play

Pistou

A Provençal vegetable soup enriched with a heady pesto.

By October 1978Comments

Lettuce Entertain You
Menu 4
Pistou
Deep-Dish Pizza
Strawberry-Cassis Sherbet

Pistou
2 Tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 quarts water
1 potato diced
1 carrot, chopped
1/2 cup navy beans, soaked in water overnight and drained
3 cubes vegetable bouillon (optional)
2 Tbsp soy sauce
1 tsp salt
3 cups any combination of green vegetables in season (cut green beans,
zucchini cut in matchsticks, peas, spinach, etc.)
1/2 cup broken spaghetti (optional)
salt and pepper to taste

Pesto
3 cloves garlic, minced 1/4 cup fresh basil
4 ounces tomato paste
1/3 cup parmesan plus 3 Tbsp romano, both grated, or 1/2 cup parmesan (omit romano)
1/4 cup chopped fresh parsley
1/3 cup olive oil
1/4 cup additional parmesan
1/4 cup additional parsley for garnish

Heat 2 Tbsp olive oil in a large soup pot and sauté the onion and garlic until onion is tender. Add water, potato, carrot, and navy beans and bring to a boil. Add the bouillon cubes (if used), soy sauce, and salt. Reduce heat, cover, and simmer for 1 to 2 hours, until the beans are tender and the stock aromatic.

Fifteen minutes before serving, add the spaghetti. When it is tender, add the green vegetables. Wait a minute or two, then stir in the pesto; continue to stir until it is dissolved. Taste and adjust seasonings. Ladle into bowls and top with parmesan and chopped parsley.

To prepare the pesto, you will need a mortar and pestle, blender, or food processor. Blend the basil, garlic, parsley, cheese, and tomato paste. Dribble in the olive oil and continue to blend until the mixture is homogenous.

Related Content