**Soupe au Pistou: A Classic Vegetable Soup from Provence**
Nothing embodies the spirit of Provence like *soupe au pistou*, a beloved vegetable, bean, and pasta soup that reflects the history and flavors of the region. Born out of frugality, it celebrates the seasonal bounty of Provence’s fertile countryside.
This recipe is adapted from my maman’s version, though she might frown at my use of canned beans and San Marzano tomatoes. These substitutions, however, maintain excellent quality and flavor.
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**Ingredients**
**For the Soup:**
– 1/4 cup olive oil
– 1 onion, chopped
– 4 carrots, chopped
– 1 leek, chopped and washed
– 4 garlic cloves, mashed
– 2 zucchini, chopped
– 1/2 (14-ounce) can San Marzano tomatoes
– 2 quarts water
– 1 can Great Northern beans
– 1 cup green beans, chopped
– 2 potatoes, peeled and cubed
– 1 bay leaf
– Sea salt and black pepper, to taste
– 1 cup cooked vermicelli
– 1 cup grated Gruyère or Parmesan
**For the Pistou:**
– 3 garlic cloves
– 1 cup grated Parmesan
– 1 small piece of boiled potato (adds creaminess and retains the basil’s green color)
– 1 cup olive oil
– 4 ounces fresh basil
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**Instructions**
1. **Prepare the Soup**: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and leek; cook for 10 minutes, stirring occasionally, until softened. Add garlic and zucchini, cooking until soft and fragrant, about 3-4 minutes.
2. **Add Remaining Ingredients**: Squeeze each tomato by hand to crush slightly, then add tomatoes, water, beans, green beans, potatoes, and bay leaf to the pot. Bring to a simmer, then reduce heat to low. Let simmer for 30 minutes until vegetables are tender. Season with salt and pepper. For enhanced flavor, let the soup sit overnight.
3. **Make the Pistou**: In a food processor, combine garlic, Parmesan, and olive oil. Add a piece of boiled potato from the soup. Process until smooth, then add basil and pulse just until fully incorporated.
4. **Serve**: Ladle soup into warmed bowls. Divide the pasta among them, add a dollop of pistou, and sprinkle with Gruyère.
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**Recipe Notes**
– **Tip**: Adding a small boiled potato to the pistou creates a creamy consistency and helps retain the basil’s bright color.
– **Variations**: Feel free to make it your own! Recently, I enjoyed pistou with a touch of bleu cheese, a twist that was both untraditional and delicious. Adding a ham bone to the broth is also a great option.
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