Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. To make this recipe vegetarian: omit the pancetta and substitute vegetable stock for the chicken stock.
Ingredients:
For the Pistou:
4 cups packed basil
250ml grated parmesan
60ml extra-virgin olive oil
5ml sea salt
2 cloves garlic, chopped
1 plum tomato, cored
For the Soup:
60ml extra-virgin olive oil
30g pancetta, minced
5 cloves garlic, finely chopped
3 medium carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 yellow onion, finely chopped
½ medium courgette, chopped
¼ head Savoy cabbage, cored and thinly shredded
2L chicken stock
7 whole, peeled canned tomatoes, chopped
80ml broken dried spaghetti
1 410g can cannelini beans
Kosher salt and freshly ground black pepper, to taste
Method:
Make the pistou:
Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground. Season with salt and pepper, and set aside.
Heat oil in a large saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes. Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 12–15 minutes.
Add courgette and cabbage; cook, covered, until wilted, 3–5 minutes. Add stock and tomatoes, and bring to a boil. Add pasta and cook until al dente, about 8 minutes.
Purée half the beans with a blender; add to soup along with whole beans and cook until warmed through. Season with salt and pepper.
Ladle soup into bowls; serve with pistou dolloped on top.
