Probably one of the best soups I’ve ever made! A French summer harvest soup featuring fresh picked zucchini, green beans, and tomatoes! And also features basil (which we grow a lot of!) in the pistou/pesto. We always have dried beans around too, so this recipe is great because it utilizes a few different kinds. Excellent for lunch as well! This was a huuuge hit with Brett! Would probably add carrots next time.
And its super fun to mix the pistou in one spoonful at a time 🙂
Soupe Au Pistou
Prep time: 30 minutes (plus soaking overnight)
Cook time: 3 hours
1/2 cup dried cannellini beans, soaked overnight
1/2 coup dried cranberry beans, soaked overnight
2 lbs zucchini
2 lbs green beans, chopped into bite sized pieces
2-3 waxy potatoes
1 cup elbow macaroni (or other desired pasta shape)
1.5 lbs ripe tomatoes
1 large bunch basil
3 cloves garlic
1/4 cup olive oil
1 cup grated gruyere or parm (optional)
For the Soup
Bring the cannelloni and cranberry beans to a boil and skim foam off top. Simmer and cook for about 2 hours until the beans are tender. Dice the zucchini and the potatoes into a small dice (1.5 inches) and add to the pot with the beans. Add green beans as well. Simmer until the zucchini disintegrates (about an hour). Mash a few pieces of zucchini and potatoes against the side of the pot for thickness. Add macaroni, taste and season.
For the Pistou
In a food processor: peel and seed tomatoes and blend into a sauce. Set aside, and rinse out the processor bowl.
Add roughly chopped garlic, basil, and olive oil. Blend until smooth, then add the tomatoes and blend again.
Before serving, the soup, stir in the pistou into the soup pot.
If desired (but not vegan) can serve with parmesan or gruyere cheese at the table.