Pistou soup
The secret to this soup is having lots of different vegetables diced small. They can, of course, vary according to the season.
Ingredients
- 6 Tbsp olive oil
- 3 medium onions, chopped
- 2 stalks celery, chopped
- ½ fennel bulb, chopped
- 2 bay leaves
- 1 Tbsp Herbes de Provence
- 1 tsp black pepper, ground
- 1 cup tomatoes, chopped
- 2 cups green/yellow beans
- 2 cups zucchini
- 2 cups kale or broccoli
- 2 cups squash
- 8 cups water
- Sel au gout Salt to taste
- 1 cup pistou (see recipe)
- ½ cup fennel leaves, chopped
Method
-
1
Pour oil into a large pot with onions, celery, and fennel. Sauté for 12 minutes on medium-low heat.
-
2
Add bay leaf, Herbes de Provence, pepper, and tomatoes and cook for five minutes more.
-
3
Meanwhile, chop vegetables into ½-inch dice. Add water and prepared vegetables to the pot. Increase heat to maximum and bring to a boil. Reduce heat and simmer for 20 minutes.
-
4
Remove from heat and let rest 5-10 minutes. Incorporate pesto. Taste, then add salt and pepper. Garnish with fennel leaves and serve immediately.
A variation of the Cabbage and Bacon Soup from The Spice Trekkers Cook at Home
