Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. This recipe first appeared in SAVEUR issue #140, along with Laura Schenone's story Glorious Pesto. To make this recipe vegetarian: omit the pancetta and substitute vegetable stock for the chicken stock.
Ingredients
For the Pistou
- 4 cups packed basil
- 1 cup grated parmesan
- 1⁄4 cup extra-virgin olive oil
- 1 tsp. kosher salt
- 2 cloves garlic, chopped
- 1 plum tomato, cored
For the Soup
- 1⁄4 cup extra-virgin olive oil
- 1 oz. pancetta, minced
- 5 cloves garlic, finely chopped
- 3 medium carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1 yellow onion, finely chopped
- 1⁄2 medium zucchini, chopped
- 1⁄4 head Savoy cabbage, cored and thinly shredded
- 8 cups chicken stock
- 7 whole peeled canned tomatoes, chopped
- 1⁄3 cup broken dried spaghetti
- 1 (15-oz.) can cannellini beans
- Kosher salt and freshly ground black pepper, to taste
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Instructions
Step 1
Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground. Season with salt and pepper, and set aside.
Step 2
Heat oil in a 6-qt. saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes. Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 12–15 minutes. Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes. Add stock and tomatoes, and bring to a boil. Add pasta and cook until al dente, about 8 minutes. Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pistou dolloped on top.
Pairing Note: L'Esprit de Sainte Marguerite 2010, a grenache-syrah rose from Cotes de Provence, has a dry finish that pairs well with this summer soup.
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