A Provençal vegetable soup traditionally served at holiday gatherings, soupe au pistou is made by simmering dried beans, zucchini, carrots, potatoes, tomatoes, and small pasta, then topping it with a basil-and-garlic pistou sauce. It can be made in a large pot for a crowd.
Put the soaked dried beans in a pot with plenty of water. Bring to a boil, then simmer over low heat for 40 minutes, until tender.
Add the zucchini, carrots, potatoes, and tomato to the pot. Season with salt and simmer for 15 more minutes, until the vegetables are tender.
Add the small pasta to the soup and cook according to the package directions, until al dente.
Crush the basil, garlic, olive oil, and Parmesan with a mortar and pestle or blend until smooth. Add 1 spoonful of pistou to each bowl when serving.
Add the pistou sauce just before serving rather than stirring it in ahead of time; heat quickly dulls the basil’s bright green color and freshness. Contains wheat/gluten (pasta) and milk/dairy (Parmesan).
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