Soup Au Pistou Recipe

Sauté Base Vegetables

In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.

Add More Vegetables

Add 2 minced garlic cloves, 1 chopped zucchini, 1 diced potato, and 1 chopped tomato to the pot. Cook for an additional 5 minutes until the vegetables begin to break down and release their flavors.

Simmer the Soup

Pour in 6 cups of vegetable broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 25–30 minutes or until all vegetables are tender.

Add Beans and Pasta

Add 2 cups of cooked or canned white beans (such as cannellini or great northern beans) and 1/2 cup of small pasta shells or macaroni to the pot. Continue to simmer for another 10–12 minutes, until the pasta is al dente.

Season the Soup

Season the soup with salt and pepper to taste, and optionally add a dash of herb blend like herbes de Provence. Remove from heat once the pasta is cooked through.

Prepare Pistou Sauce

In a food processor or mortar and pestle, combine 1 cup of fresh basil leaves, 2 garlic cloves, 1/3 cup grated Asiago cheese, and 1/3 cup olive oil. Blend or crush until a smooth, thick paste forms. Adjust seasoning with salt to taste.

Finish and Serve

Ladle the hot soup into bowls. Top each serving with a generous spoonful of pistou and extra grated Asiago cheese. Serve with crusty bread if desired.