Pistou, a French version of pesto, makes this dish, so don’t be tempted to skip it. Like all soups, it’s even better the next day.
|1||bunch fresh basil, stemmed|
|3||tablespoons olive oil, or more if needed|
1. In a mortar and pestle or
blender, work the basil, garlic, and oil together to make a smooth paste.
2. Add up to 1 more tablespoon
olive oil to thin the mixture to the consistency of pesto.
|3||tablespoons olive oil|
|2||onions, cut into ½-inch dice|
|4||cloves garlic, crushed to a paste|
|Salt and pepper, to taste|
|1||sprig fresh thyme|
|¼||cup tomato paste|
|2||carrots, cut into ½-inch dice|
|2||zucchini, cut into ½-inch dice|
|7||ounces green beans, trimmed and cut into
|1||can (about 14 ounces) white beans, drained|
|2||quarts boiling water|
|½||cup dried small pasta
(orzo or ditalini)
|1¼||cups frozen green peas|
1. In a soup pot over medium heat, heat the olive oil. Add the onions, garlic, salt, and pepper. Cook, stirring occasionally, for
8 minutes. Add the thyme, bay leaves, tomato paste, carrots, and zucchini. Cook, stirring often, for 15 minutes or until the vegetables are almost tender.
2. Add the green beans, white beans, and water. Let the soup come to a boil, lower the heat, and add the pasta and peas. Cook for 10 minutes, stirring often, or until the pasta is tender.
3. Remove the thyme and the bay leaves. Add the sugar and taste for seasoning. Add more salt and pepper, if you like. Ladle into bowls and serve with a spoonful of pistou. Adapted from “The Little