Provençal Vegetable Soup (Soupe au Pistou)

Name: Provençal Vegetable Soup (Soupe au Pistou)
Yield: Serves 6
Cuisine: French
Ingredients: 3/4 cup, fresh basil leaves; 1 ounce, Parmesan cheese, grated (1/2 cup); 1/3 cup, extra-virgin olive oil; 1 , garlic clove, minced; 1 tablespoon, extra-virgin olive oil; 1 , leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly; 1 , celery rib, cut into 1/2-inch pieces; 1 , carrot, peeled and sliced 1/4 inch thick; , Salt and pepper; 2 , garlic cloves, minced; 3 cups, vegetable broth; 3 cups, water; 1/2 cup, orecchiette or other short pasta; 8 ounces, haricots verts or green beans, trimmed and cut into 1/2-inch lengths; 1 (15-ounce) can, cannellini or navy beans; 1 small, zucchini, halved lengthwise, seeded, and cut into 1/4-inch pieces; 1 , large tomato, cored, seeded, and cut into 1/4-inch pieces

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Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantry staple.

SERVES6

TIME55 minutes

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WHY THIS RECIPE WORKS

Provençal vegetable soup is a classic French summer soup with a delicate broth that is intensified by a dollop of pistou, the French equivalent of Italy’s pesto. We wanted a simple version that focused on fresh seasonal vegetables. Leeks, g...

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