Saucepan@saucepan · Shared this recipeFollowFrench · sauceSoupe Au PistouA hearty Provençal vegetable soup with pasta and a fresh basil-garlic pistou, finished with grated cheese.total45 minservings6Original recipe on southernliving.comKeep this recipeAdd a copy of Soupe Au Pistou to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 small tomato, about 3/4 cup, cored, seeded, and chopped1 cup packed fresh basil leaves1 cup packed fresh flat-leaf parsley leaves2 garlic cloves, smashedasdfasdfasdf1 oz Parmesan cheese or Gruyère cheese, about 1/4 cup, grated , plus more for garnish0.75 tsp kosher salt2 tbsp olive oil1 large leek, 1 1/2 cups, white and light green parts only, thinly sliced1 medium celery stalk, 1/3 cup, chopped1 medium carrot, 2/3 cup, peeled and chopped1 thyme sprig, 5-inch0.25 tsp black pepper2.25 tsp kosher salt, divided8 cup water1 large Yukon Gold potato, 1 1/2 cups, unpeeled and cut into bite-size pieces2 large bunches Lacinato kale, 8 cups, stemmed and coarsely chopped1 medium zucchini or yellow squash, 1 2/3 cups, cut into bite-size pieces0.5 lb fresh fava beans, about 1 cup, from 2 lb. pods, shelled0.75 cup uncooked small pasta shellsStepsClear checksTap an ingredient or step to check it off.1Step 1: Pulse tomato, basil, parsley, and garlic in a food processor until chopped, about 5 pulses, stopping to scrape down sides as needed. With processor running, gradually pour oil through food chute until tomato mixture is finely chopped and creamy, about 30 seconds. Transfer to a small bowl; stir in cheese and salt. Set aside until ready to use.2Step 2: Heat oil in a large heavy-bottomed pot or large Dutch oven over medium. Add leek, celery, carrot, thyme, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until leek starts to turn golden brown, about 10 minutes.3Step 3: Add 8 cups water and potato, scraping up any browned bits stuck to bottom of pot. Bring to a boil over high. Reduce heat to medium-low, and simmer, undisturbed, until potato is tender, about 10 minutes. Add kale, zucchini, fava beans, and pasta. Bring to a boil over medium-high. Boil, stirring occasionally, until pasta and vegetables are tender, about 10 minutes.4Step 4: Remove pot from heat. Stir in 1/2 cup of the Pistou and remaining 1 3/4 teaspoons salt. Garnish Soup with grated cheese, and serve with remaining Pistou for topping.getsaucepan.com/r/cc25cc94-1c97-4f3b-a886-110080c0da9c · Original: https://www.southernliving.com/soupe-au-pistou-8576563?srsltid=AYCX9vJ8mJNCMaEi40evjJbNJ5WibuQXoMOffUGkN4QBl23LI78OwbcN
