You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Recipe for soupe au pistou

Chronicle Books

Serves 6

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.

PISTOU

1bunch fresh basil, stemmed
3cloves garlic
3tablespoons olive oil, or more if needed

Continue reading below

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.

SOUP

3tablespoons olive oil
2onions, cut into ½-inch dice
4cloves garlic, crushed to a paste
Salt and pepper, to taste
1sprig fresh thyme
2bay leaves
¼cup tomato paste
2carrots, cut into ½-inch dice
2zucchini, cut into ½-inch dice
7ounces green beans, trimmed and cut into
1-inch pieces
1can (about 14 ounces) white beans, drained
2quarts boiling water
½cup dried small pasta
(orzo or ditalini)
cups frozen green peas
Pinch sugar

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
Paris Kitchen”

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week