Soupe au Pistou (Vegetable Soup with Pesto)
 
 
A simple vegetable soup drizzled with a basil, garlic and parmesan pistou.
Author:
Ingredients
For the soup:
  • 1 medium or large onion, peeled and chopped
  • 2 Tablespoons olive oil
  • 2 cloves garlic, peeled and minced
  • 2 turnips, peeled and chopped
  • 3-4 carrots, peeled and chopped
  • (about 5 cups of root vegetables total)
  • 3-4 stalks of thyme
  • 6 cups vegetables or chicken broth
  • 1 15-oz can or box of white beans (such as cannelloni), drained and rinsed.
  • Sea salt and pepper, to taste
For the pistou:
  • 1 ½-2 firmly packed cups basil leaves, pick through and remove any tough stems.
  • 2-3 garlic cloves, chopped
  • ¼ cup best-quality olive oil
  • ¼ cup grated Parmesan cheese
Instructions
For the soup:
  1. Heat the olive oil over medium heat just until hot, add the onion, thyme branches and a large pinch of salt
  2. Stir occasionally for about 10 minutes until the onion is soft and translucent. (you should hear it softly sizzle in the pan)
  3. Add the garlic for 30 seconds, stir
  4. Add the carrots and turnips, occasionally stir over medium heat until the edges of the vegetables are glossy and begin to soften, about 7 minutes.
  5. Add the broth and white beans and bring just to a boil over high heat. Once soup begins to boil, immediately lower until just simmering (small bubbles) and continue to gently simmer until vegetables are softened, about 30-35 minutes.
  6. Remove the thyme branches and discard.
  7. Season to taste with salt and pepper.
  8. To serve, top with a spoonful of pistou and stir through.
For the Pistou:
  1. Add the basil and garlic to the bowl of a mini chopper or food processor, pulse until the garlic and basil are almost a paste, scrape down the sides of the bowl with a silicone spatula and continue until there is an even consistency. Add the olive oil, pulse until it is combined and creates a slurry.
  2. Remove to a medium bowl and add the parmesan cheese, stir to combine.
Notes
If you see fresh greens at the market, such as spinach or swiss chard, they are a nice addition to this soup. Chop and add at the end of cooking. Stir through until wilted.
Recipe by FamilyandForks at https://www.familyandforks.com/soupe-au-pistou-vegetable-soup-pesto/