Pistou Soup - Simple Summer Garden Soup Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Soak white beans overnight in water, either in the fridge or outside.

In a pot, combine chicken stock and water, then add the soaked beans.

Cook the beans for about 20 minutes.

Add serrano ham for smokiness and richness to the broth.

Create a bouquet garni with bay leaves, fresh thyme, parsley, and black peppercorn; add it to the broth with the beans.

Remove any foam that forms on top of the broth while it cooks.

After 25 minutes, check the broth and keep it at a simmer.

Add chopped onion to the pot for flavor and sweetness.

Add diced carrots for additional sweetness and complexity.

Add green beans for texture and flavor.

Add zucchini, which will become tender during cooking.

Add diced tomatoes for acidity and fruitiness.

Remove the bouquet garni after the flavors have infused.

Cook the soup uncovered for about 20 more minutes to prevent green vegetables from turning dark.

Prepare the pistou by adding cut garlic, fresh basil leaves, extra virgin olive oil, black pepper, and salt to a food processor; blend until smooth and thin.

Pour the soup into bowls, ensuring a good amount of vegetables are included.

Add a little broth to the bowls.

Top with a spoonful of pistou to brighten the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens