Soupe au Pistou (Provençal Vegetable Soup with Pistou)
"Pistou, the Provenal cousin of pesto, is stirred into this summer vegetable soup just before serving. This recipe first appeared in SAVEUR issue #140, along with Laura Schenone's story Glorious Pesto...."
INGREDIENTS
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SERVES 8–10
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FOR THE PISTOU:
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4 cups packed basil
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1 cup grated parmesan
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¼ cup extra-virgin olive oil
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1 tsp. kosher salt
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2 cloves garlic, chopped
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1 plum tomato, cored
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FOR THE SOUP:
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¼ cup extra-virgin olive oil
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1 oz. pancetta, minced
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5 cloves garlic, finely chopped
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3 medium carrots, peeled and finely chopped
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2 ribs celery, finely chopped
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1 yellow onion, finely chopped
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½ medium zucchini, chopped
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¼ head Savoy cabbage, cored and thinly shredded
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8 cups chicken stock
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7 whole, peeled canned tomatoes, chopped
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⅓ cup broken dried spaghetti
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1 (15-oz.) can cannelini beans
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Kosher salt and freshly ground black pepper, to taste
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