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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
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soupe au pistou

Soupe au Pistou

Prep time:
15 minutes
Cook time:
10 minutes
Yield:
2 servings
Difficulty:
1 out of 5

Provence's answer to minestrone, this pesto-based soup can be eaten hot or at room temperature. Small pasta can be added to make it heartier or you can serve it with crusty bread.

Ingredients

  • 1 bunch basil, stemmed, washed and dried
  • 6 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons grated parmesan
  • ½ yellow onion, small diced
  • ½ cup small-diced carrots
  • 1 pint vegetable stock
  • ½ cup small-diced yellow squash
  • ½ cup small-diced zucchini
  • ½ cup halved cherry tomatoes
  • ½ cup cooked white beans
  • Kosher salt and freshly ground black pepper, to taste

Preparation

Make a pesto by combining the basil, 4 tablespoons of olive oil, 3 garlic cloves and the parmesan cheese in a food processor and pureeing until smooth. Transfer to a bowl and cover with plastic pressed directly onto the top to keep it from browning.

In a 4-quart saucepan, add the remaining oil and garlic. Heat over medium heat until the garlic begins to toast, about 1 minute. Add the onion and carrots and cook, stirring, until coated in oil, about 1 minute. Add the vegetable stock and bring to a simmer. Add the yellow squash, zucchini, tomatoes and white beans and return to a simmer. Cook until the vegetables are tender, about 3 minutes.

Remove from the heat, stir in 2-3 tablespoons of pesto and season to taste with salt and pepper.

  • soupe au pistou