Light tasting and heathy, this soup is a perfect way to use up all those extra vegetables you have from your summer garden. You know the ones I am talking about: zucchini that grew too large, a few too many tomatoes and your garlic that got pulled before the first frost. Pistou is the name for French pesto and it’s similar to it’s Italian cousin except for the addition of parmesan cheese. I like to use pistou in other ways than just in this soup. Try it spooned over eggs, mixed into tomato sauce or drizzled over pan-fried fish. Maybe next summer, we will make some together but for now pick up a jar from your grocery store or try to make some yourself.
- 2 tablespoons extra-virgin olive oil
- 1 leek, white parts only, sliced
- 3 Roma tomatoes, seeded and diced
- 1 large zucchini, diced
- 6 cups cold water
- 1 large potato, peeled and diced
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
- 1 cup cooked lima beans
- 1/2 cup cooked pantacce pasta or tubetti
- Coarse salt and freshly ground pepper, to taste
- 3 cloves garlic, peeled
- 1 cup fresh basil leaves
- 1/4 cup Parmesan cheese
- 1/3 cup extra-virgin olive oil
For pistou, place garlic, basil leaves and Parmesan in food processor and pulse. With food processor running, gradually add olive oil until well combined. Transfer to dish and cover until ready to use.
For soup, in large heavy saucepan, heat oil over medium-high heat. Add leeks and cook for 5 minutes. Add tomatoes and zucchini; cook 2 minutes. Add water and potatoes; bring to boil. Add green beans and lima beans; lower to simmer and cook 15 minutes or until potatoes are soft. Mix in cooked pasta and half of prepared pistou; cook for 5 minutes. Season with salt and pepper. Ladle into bowls and serve with remaining pistou.