Italian Pistou

by Brenda Langton, Tastemaker in Residence

Add fresh pesto from the recipe below!

This is a very versatile vegetable soup that you serve topped with a fresh pesto. Use whatever vegetables you have. You could substitute sweet potato for the squash or kale for the green beans. This is easily a whole meal when served with bread and a simple olive spread. // Serves 6 to 8 

SOUP//

Ingredients

2 tablespoons olive oil

1 onion, diced

4 to 6 cloves garlic, minced

1 small butternut squash, peeled and cut into 1-inch cubes (1 cup)

1 red bell pepper, diced

1 cup green beans, cut into 1-inch pieces

1 (15-ounce) can diced tomatoes

1 (15-ounce) can cannellini beans, drained and rinsed 

1 teaspoon salt

Freshly ground pepper

10 cups vegetable stock

1 zucchini or summer squash, diced

1⁄2 pound tube-shaped pasta, cooked 

PESTO// 

Ingredients

2 cups slightly packed basil (or substitute arugula, spinach, or parsley) 

4 cloves garlic

2 tablespoons pine nuts (or pistachios, almonds, or sunflower seeds) 

1⁄2 cup olive oil 

1 teaspoon

salt

1⁄2 cup grated Parmesan 

Instructions

1. Heat the olive oil in a soup pot. Sauté the onion for 2 to 3 minutes. Add the garlic and cook another minute. Add the squash, red pepper, and green beans. Continue cooking for about 5 minutes. 

2. Add the tomatoes, cannellini beans, salt, pepper, and stock. Bring the stock to a boil, then turn it down to a simmer. Simmer until the vegetables are just tender, about 4 to 5 minutes. 

3. Add the zucchini and cook another minute, and then remove the pot from the heat. 

4. To make the pesto, place the basil, garlic, pine nuts, oil, and salt in a blender or a food processor. Process until the pesto is smooth. Stir in the cheese. 

5. Place some pasta in the bottom of each bowl and ladle soup over top. Place one large spoonful of pesto on top of each bowl of soup when serving.