PISTOU SOUP

Delve into the comforting embrace of Mediterranean flavors with Pistou Soup. This rustic and hearty dish captures the essence of early summer, blending fresh beans, vibrant vegetables, and the aromatic punch of pistou—a basil-infused sauce that adds an irresistible dimension to the soup. As the weather warms and gardens bloom, indulge in the nourishing goodness of this traditional dish, which invites you to savor each spoonful as if you were seated in a charming village bistro.

SERVES 6–8
PREP 30 MIN
COOK 11
⁄2 HR
FREEZE UP TO 3 MONTHS WITHOUT THE PISTOU

INGREDIENTS:

For the Pistou:

• 3 garlic cloves, smashed and peeled
• Coarse sea salt, to taste
• Leaves from a large handful of fresh basil
• 2 small tomatoes, peeled, seeded, and chopped
• Freshly ground black pepper
• 1oz (25g) Parmesan cheese, grated
• 3 tbsp olive oil

For the Soup:

• 2 quarts (2 liters) cold water
• 1 ham hock, or a thick piece of smoked bacon, about 5 1⁄2oz (150g)
• 7oz (200g) fresh white beans, such as cannellini, shelled
• 3 1⁄2oz (100g) fresh red beans, such as borlotti, shelled
• 9oz (250g) flat green beans, sliced
• 2 medium starchy potatoes, diced
• 3 tomatoes, peeled, seeded, and chopped
• 4 medium zucchini, chopped
• Salt and freshly ground black pepper
• 3 1⁄2oz (100g) small macaroni noodles

INSTRUCTIONS:

1. Begin by crafting the flavorful pistou. Using a mortar and pestle, pound the garlic until it transforms into a paste. Add a touch of coarse sea salt, followed by the fresh basil leaves, and continue pounding to create a fragrant basil paste. Introduce the chopped tomatoes and combine until the mixture thickens. Season with freshly ground black pepper. To elevate the richness, blend in the grated Parmesan cheese and olive oil, ensuring the flavors meld harmoniously. Set the pistou aside for later use.
2. In a large stewing pot, pour in the cold water and add the ham hock. Bring the mixture to a gentle simmer. Partially cover the pot and allow it to simmer for 30 minutes, occasionally skimming any impurities that rise to the surface.
3. While the ham hock simmers, take a separate saucepan and bring the fresh white and red beans to a boil in plenty of water. After 10 minutes, drain and refresh the beans. Now, add the prepared beans, sliced flat green beans, diced starchy potatoes, chopped tomatoes, and zucchini to the stewing pot with the ham hock. Lightly season the mixture.
4. Return the pot to a simmer and let it cook gently for an additional hour, periodically skimming to maintain clarity. Once the beans and vegetables are tender and infused with flavor, remove the ham hock and shred the meat. Extract half of the ingredients from the pot, mash them with a fork, and reintroduce them to the soup along with the shredded ham. Add the small macaroni noodles and cook until they reach the desired tenderness.
5. Just before serving, stir in the pistou—the heart and soul of the soup—infusing it with the aromatic essence of basil and tomatoes. Prepare to be enveloped in a medley of Mediterranean tastes that transport you to the sun-drenched coastlines of the South of France.

NOTE:

• Pistou Soup is more than just a meal; it’s an experience that encapsulates the spirit of Mediterranean cuisine. Bursting with garden-fresh ingredients and seasoned with the aromatic allure of pistou, this soup invites you to linger, savor, and appreciate the simple pleasures of life.