Perfect Pistou Soup

I absolutely love soup – making it, devouring it, smelling it, etc. To me, soup is so versatile. You can have a chilled soup in the summer, a warm and hearty soup in winter, serve it as a side or first course, or have it as a meal. Long ago I stumbled up The Soup Bible in the bargain section of my local Barnes & Noble. It was an immediate must-have for my (very small) cookbook collection. Since purchasing it I have tried a heaping handful of recipes, some have been great others very bleh. This soup however was phenomenal.

According to the book, Pistou soup is a traditional vegetable soup from Nice, in southern France. I have made a bit of a spin on their recipe so below is my adapted version. I made this while the snow/sleet/wintry mix was creating sloppy streets outside and loved how it really warmed us right up as we ate it! Another perk of this – it was ridiculously quick and easy to make all in one pot, and heated up the next day for leftovers quite well! Overall, this soup was a winner and we will deifnitely be making this again.

Recipe adapted from The Soup Bible

Ingredients

1 zucchini, diced
1 yellow squash, diced
1 smallish potato, diced
1 shallot, chopped
1 carrot, diced
1 – 8oz can diced tomatoes
5 cups vegetable stock
2 oz green beans, cut into 1/2 inch lengths
1/2 cup frozen baby peas
1/2 cup ditalini pasta (you can swap out other ‘baby’ pasta shapes too such as elbows, stars, etc)
4 – 6 tbsp pesto
pinch of salt
pinch of ground black pepper
grated parmesan cheese (for serving)

Directions

Place the squash, zucchini, potato, carrot, shallot and tomatoes in a large pan with the vegetable stock. Season with salt and pepper. Bring them to a boil and then cover and simmer for 20 minutes.

Add the green beans — if you are using FRESH green beans then add them with the other veggies above, if you are using frozen string beans add them after everything above has simmered for 20 minutes — baby peas and ditalini pasta. Cook for an additional 10 – 15 minutes until the pasta is tender (but not too soft). Add a pinch more salt and pepper to your taste.

Add a small spoonful of pesto into each individual bowl and then add the soup to the bowl. Stir to mix the soup and pesto and serve! Ensure you have grated parmesan cheese handy for anyone eating the soup – as a small sprinling of parmesan in each bowl really enhances the flavor of the soup.

Since is a french soup, I’ll end this post by saying “Bon Appetite!”

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