Soupe Au Pistou

Soupe Au Pistou

from southernliving.com
Entree
45 min
6 servings

Soupe au pistou is a simple French spring soup that is ready in under an hour.

Ingredients

  • 1 smalltomato, cored, seeded, and chopped (about 3/4 cup)
  • 1 cuppacked fresh basil leaves
  • 1 cuppacked fresh flat-leaf parsley leaves
  • 2garlic cloves, smashed
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  • 1 oz.parmesan cheese or gruyère cheese, grated (about 1/4 cup), plus more for garnish
  • ¾ tsp.kosher salt
  • 2 tbsp.olive oil
  • 1 largeleek, white and light green parts only, thinly sliced (1 1/2 cups)
  • 1 mediumcelery stalk, chopped (1/3 cup)
  • 1 mediumcarrot, peeled and chopped (2/3 cup)
  • 1thyme sprig
  • ¼ tsp.black pepper
  • 2 ¼ tsp.kosher salt, divided
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  • 1 largeyukon gold potato, unpeeled and cut into bite-size pieces (1 1/2 cups)
  • 2 largebunches lacinato kale, stemmed and coarsely chopped (8 cups)
  • 1 mediumzucchini or yellow squash, cut into bite-size pieces (1 2/3 cups)
  • ½ lb.fresh fava beans, shelled (about 1 cup, from 2 lb. pods)
  • ¾ cupuncooked small pasta shells

Directions

  1. 1

    Prepare the Pistou: Pulse tomato, basil, parsley, and garlic in a food processor until chopped, about 5 pulses, stopping to scrape down sides as needed. With processor running, gradually pour oil through food chute until tomato mixture is finely chopped and creamy, about 30 seconds. Transfer to a small bowl; stir in cheese and salt. Set aside until ready to use.

  2. 2

    Prepare the Soup: Heat oil in a large heavy-bottomed pot or large Dutch oven over medium. Add leek, celery, carrot, thyme, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until leek starts to turn golden brown, about 10 minutes.

  3. 3

    Add water and potato: Add 8 cups water and potato, scraping up any browned bits stuck to bottom of pot. Bring to a boil over high. Reduce heat to medium-low, and simmer, undisturbed, until potato is tender, about 10 minutes. Add kale, zucchini, fava beans, and pasta. Bring to a boil over medium-high. Boil, stirring occasionally, until pasta and vegetables are tender, about 10 minutes.

  4. 4

    Add Pistou to Soup: Remove pot from heat. Stir in 1/2 cup of the Pistou and remaining 1 3/4 teaspoons salt. Garnish Soup with grated cheese, and serve with remaining Pistou for topping.