Serves6 to 8 (makes about 16 cups)
- Active time:40 min
- Start to finish:1 hr
May 2001
Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor. We’ve added a piece of Parmigiano-Reggiano rind—an old Italian trick that adds depth. But what makes this soup is the pistou that’s stirred in before serving—it really packs a punch. All you need to make it supper-in-a-bowl is a loaf of crusty bread.
For soup
-
1
small fennel bulb (sometimes called anise)
-
1/4
lb
sliced pancetta, chopped
-
1
teaspoon
extra-virgin olive oil
-
1
medium onion, chopped
-
1
medium turnip, peeled and cut into 1/2-inch pieces
-
3
medium carrots, peeled and cut into 1/2-inch pieces
-
1/4
small cabbage, cored and chopped (2 cups)
-
1
(2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
-
2
small yellow summer squash or zucchini, cut into 1/2-inch pieces
-
1
medium boiling potato, peeled and cut into 1/2-inch pieces
-
2
sprigs fresh thyme
-
1
bay leaf (not California)
-
1 1/2
teaspoons
salt
-
9
cups
water
-
1
(10-oz) package frozen baby lima beans
-
1/2
lb
haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
-
1
(15- to 19-oz) can cannellini or other white beans, drained and rinsed
-
5
oz
baby spinach (5 cups)
For pistou
-
3
large garlic cloves
-
1/2
teaspoon
kosher salt
-
1 1/2
cups
fresh basil leaves
-
1/4
cup
extra-virgin olive oil
-
1
oz
grated parmesan (1/3 cup)
Make soup:
-
Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
-
Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
-
Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
Make pistou while soup is simmering:
-
Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
-
Top servings with a spoonful of pistou, then stir.