This Mediterranean vegetable soup showcases the best in seasonal produce topped with the heady perfume of basil and garlic.
Ingredients
- 1 cup dried white beans
- 1½ quarts water
- 3 tablespoons extra virgin olive oil
- 1 leek, scrubbed, root removed, white part cut into thin rings
- 1 medium onion, peeled and diced
- 2 carrots, peeled and diced
- 2 zucchini, scrubbed and diced
- 1 cup green beans, ends trimmed, cut into 1” slices
- 3 cloves garlic, peeled and minced
- 2 teaspoons fresh thyme, or ½ teaspoon dried thyme
- 1 bay leaf
- 1 cup dried pasta in small shapes, like elbow macaroni, orzo, shells
- 2 quarts water
- Large bunch fresh basil leaves, pulled off stems
- 2 cloves garlic, peeled
- Sea salt to taste
- Freshly ground pepper
- 4 tablespoons extra-virgin olive oil
- ¼ cup freshly grated Parmigiano Reggiano or grana padano
About this recipe
Serves 6-8 Adjust the vegetable quantities according to what you find in the market or your background garden.
Instructions
Soak beans overnight in cold water in the refrigerator. Drain and place in a large saucepan with 1½ quarts water. Cook over low heat for 60-80 minutes, adding more water to keep them covered, until tender. Remove beans from heat and set aside.
In a large saucepan, heat olive oil. Add leek and onion and cook over medium heat, stirring occasionally, until soft. Add carrots, zucchini, green beans, garlic and thyme, and cook, stirring occasionally, until vegetables are cooked. Add cooked beans and their liquid, pasta and 2 quarts water, and bring soup to a boil. Cook 6-8 minutes until pasta is cooked.
Meanwhile, prepare pistou. Add basic leaves, garlic, salt, pepper and olive oil to food processor and process, pushing down leaves from sides occasionally, until mixture is blended. Pulse in grated cheese just until blended.
To serve, ladle soup into bowls and top with a spoonful of pistou.
