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Soup au Pistou

Soup au Pistou

Amy
Soup au Pistou is a vibrant, comforting bowl of Provençal magic that brings the essence of summer to your table. This hearty soup combines tender vegetables, creamy beans, and al dente pasta, all swimming in a fragrant broth.
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Cuisine French cuisine
Servings 4

Ingredients
  

Soup

  • 2 tablespoons olive oil
  • 1/2 onion
  • 1/2 fennel bulb
  • 2-3 cloves garlic
  • 1/2 cup chopped parsnips
  • 1/2 cup chopped carrots
  • 4 teaspoons dried herbs de provence
  • 1/4 cup dry white wine
  • 1 can diced tomatoes, liquid drained
  • 4 cups veggie broth
  • 1 can white beans, drained and rinsed
  • a few tablespoons torn fennel fronds
  • 4 or so large chard leaves, chopped, stems included
  • 1/2 cup dried quinoa macaroni noodles optional
  • salt, pepper
  • generous squeezes lemon
  • generous grating parmesan a few spoonfuls of nutritional yeast, if vegan

Pistou

  • 1/4 cup olive oil
  • about 2 cups fresh herbs I used basil and tarragon
  • 1/2 clove garlic
  • a few pinches coarse salt
  • parmesan cheese, if you wish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion, salt and pepper. Sweat the onion until translucent.
  • Add the fennel and garlic, a pinch more salt, and continue cooking, stirring occasionally, for another few minutes.
  • Add the parsnips, carrots and herbs de provence and another pinch of salt. Continue cooking for 8 or so more minutes.
  • Deglaze the pan with the white wine, stirring to get any bits off the bottom of the pan. Let the wine reduce for another few minutes.
  • Stir in tomatoes, broth and beans. Reduce heat and let it simmer until the root vegetables are tender. 20-30 or so minutes.
  • While you wait, make the pistou. Coarsely chop the herbs, then grind all ingredients in a mortar and pestle. (or pulse everything in a food processor). Taste and adjust. (hint - wait and taste it with a spoonful of the soup before adjusting).
  • Add the chopped chard leaves, macaroni noodles and fennel fronds, and continue to simmer until the noodles are cooked. About 10 more minutes.
  • Taste and adjust seasonings. Finish with generous squeezes of lemon, grated parmesan cheese, and a spoonful of pistou, per bowl. Serve with crusty bread.
Keyword basil pesto, hearty stew, Provencal, vegetable soup
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