Provençal Soupe au Pistou

This soup comes together fairly quickly so make the pistou first, then prep all of your soup ingredients before you start cooking.

Makes 8 servings (16 cups soup

+ cup pistou)

Total time: about 1 hour

FOR THE PISTOU, PURÉE:

2

4 1/2 1/4 1/2

FOR THE SOUP, SWEAT:

2

2

1 1 4 2 2 2 cups thinly sliced leeks, white and light green parts each ribs of celery and carrots, diced cup thinly sliced fennel bulb Tbsp. minced fresh garlic sprigs thyme fresh or dried bay leaves Tbsp. olive oil cups seeded and diced Roma tomatoes

(4 tomatoes)

STIR IN:

8

12

3

2

2

1 cups packed fresh basil leaves large cloves garlic cup grated Parmesan cup olive oil tsp. each kosher salt and black pepper cups low-sodium vegetable broth oz. red-skinned potatoes, cubed cups diced zucchini or yellow summer squash cups fresh green beans, cut into 1–2-inch lengths cans (15 oz. each) cannellini, navy, or great Northern beans, drained and rinsed cup broken whole-grain spaghetti or linguine

Grated Parmesan

For the pistou, purée basil, garlic, Parmesan, oil, salt, and pepper in a food processor.

For the soup, sweat leeks, celery, carrots, fennel, garlic, thyme, and bay leaves in oil in a pot, covered, over medium heat until vegetables begin to soften, about 10 minutes. Add tomatoes; cook until they break down slightly, 5 minutes.

Stir in broth and potatoes; bring soup to a boil, partially covered, then reduce heat to medium and cook soup, until potatoes are crisptender, 3–5 minutes.

Add zucchini and green beans and cook, partially covered, 5 minutes; add cannellini beans and spaghetti and cook, partially covered, until spaghetti is tender, 5–10 minutes. Discard thyme and bay leaves; season soup with salt and pepper. Top servings with pistou and Parmesan.

Per serving: 342 cal; 13g total fat (2g sat); 4mg chol; 644mg sodium; 45g carb (11g fiber, 8g total sugars); 13g protein