Pounding soup.


My Mom gave me a small photo album on my 21st birthday. In each sleeve was tucked a recipe card, and every recipe reminds me of her. I’ve got Mom’s zucchini bread and her father’s braised red cabbage. She also included her Soup au Pistou. Pistou – which translates to “pounded” – is a French version of Italian pesto without the pine nuts.

With the addition of hard cheese and fresh tomato, pistou is stirred into this Provençal vegetable soup. It’s a perfect way to enjoy the last of the season’s zucchini and green beans. It’s rich with vegetable stock and hearty with the addition of pasta and white beans*.

The card in my book attributes the recipe to my Godmother, Aunt Ali, and to her sister-in-law, my Aunt Barb. Mom has made a few changes of her own, and now so have I.

But I still use broken spaghetti for the pasta. It reminds me of Mom, and that makes it taste better.

*I try and avoid typically over-salted canned beans in favor of soaking and cooking my own. This, however takes time and planning, so the “optional” beans are usually left out.

 

Soup Au Pistou

Ingredients

  • 1 tbs olive oil
  • 1 leek, thinly sliced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 medium potato, diced
  • 6 cups vegetable stock
  • 2 whole ribs celery
  • 1 bay leaf
  • 2 sprigs each thyme and parsley
  • 4 cups sliced summer squash
  • 2 cups green beans in 1” pieces
  • 1 cup small pasta, like elbows or broken spaghetti
  • 2 cups cooked Cannelloni or Great Northern beans
  • 1-1 1/2 cups pistou sauce (see below)
  • Sherry vinegar

Directions:

  • In a 4 qt soup pot, over medium heat, heat olive oil.
  • Sauté leeks for five minutes, add garlic, carrots and potato. Cook covered for 3-5 minutes.
  • Add stock, celery, bay and herbs. Simmer for 20-30 minutes until vegetables can be easily pierced with a fork.
  • Remove celery, bay and herbs. Add squash, green beans, white beans and pasta. Cook for 15 minutes until pasta is al dente.
  • Stir through pistou sauce or serve on the side and allow your guests to add their own.
  • Season to taste with salt, pepper, Sherry vinegar and butter, if needed, for richness.

Chive Pistou Sauce

Ingredients:

  • 3 cloves garlic
  • 1 cup basil leaves, not packed
  • 1 cup shredded Parmesan
  • 1 medium tomato, seeded and diced
  • 1/2 cup Chive oil*

*You can substitute good olive oil, but Sapore’s new Chive oil is lightly grassy, adds great depth, and makes this sauce extra wonderful! Stop in or order some online.

Directions:

  • Pound garlic, with a pinch of coarse salt, into a paste.
  • Add basil and pound into garlic.
  • Add Parmesan 1/4 cup at a time and pound into a thick paste.
  • Add enough tomato to make a thick sauce.
  • Stir in oil and season to taste with salt and pepper.

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