This recipe hails from Provençe, France and is related to the Italian Minnestrone. It is a common regional Provençal specialty.
SAVOURY WINTER VEGETABLE PISTOU
PISTOU ...
1/2 Cup fresh basil leaves
1/4 Cup Evoo ( extra virgin olive oil )
1/4 Cup Grana Padano or Reggiano Parmesano
3 tablespoons of Pine Nuts
THE SOUP
5 cups of home made vegetable stock
1 small potato peeled, and sliced into chunks or thick small wedges
1 small carrot peeled and coarsely sliced
1 small parsnip peeled and coarsely sliced
1 leek ( white and pale green parts only ) finely minced
1 bay leaf
1 1/2 tsps. chopped fresh thyme or dry
2/3 cups soaked overnight cannelli white beans or northern or navy white beans
2 large ripe and juicy tomatoes peeled and seeded and sliced finely
1 large zucchini peeled and diced finely
2 ounces of fresh green beans, trimmed and sliced into 3/4 inch lengths
FOR THE PISTOU ...
1) combine all the ingredients in a FP or blender to a coarse pesto type pureé
2) add salt and freshly ground black pepper
3) cover and refrigerate ( when ready to use; bring to room temperature 30 to 40 minutes before time )
THE SOUP ...
1) bring your stock to a light boil and add the potatoes, carrot, parsnip, leek, onion, garlic, bay leaf and the thyme
2) reduce heat to simmer, until the potato is tender ( not mushy ) - 10 minutes
3) Now add the white beans of availability, the tomatoes, the zucchini and the green beans
4) simmer until the green vegetables are tender - 4 to 5 minutes
5) adjust the seasoning, with salt and freshly ground black pepper
6) ladle into deep earthenware bowls and serve with a scoop of Pistou and crusty oven warm bread and a glass of white wine ... Some French and Italian cheeses work wonderfully as a side ...
Enjoy on a cold wintery day ...
Have nice wkend.