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Chefs’ Collections

Winter Vegetable Soupe au Pistou

This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour. It’s garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.

Ingredients

For the for the soup:

  • 2 ½ quarts water
  • 1 large onion, finely chopped
  • 4 large garlic cloves, minced
  • A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
  • ½ small head green cabbage, shredded about 1/2 pound, or 4 cups
  • ½ pound winter squash, cut in 3/4-inch dice
  • 2 large carrots, cut in small dice
  • 2 celery stalks, cut in small dice
  • 2 leeks, white and light green part only, cleaned and sliced optional
  • 2 medium turnips, peeled and cut in small dice
  • Salt
  • 1 can white beans, drained and rinsed
  • ½ cup soup pasta, like macaroni or small shells
  • freshly ground pepper
  • 1 batch pistou
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      160 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 8 grams protein; 2 milligrams cholesterol; 701 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 8

Preparation

For the for the soup:

  1. In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they’ve been drained and rinsed).
  2. While the soup is simmering, make the pistou if you don’t already have some in your freezer.
  3. Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.
  • Advance preparation: The soup can be made through Step 2 up to three days ahead, and definitely benefits from being made a day ahead.

1 hour 15 minutes

Dining and Cooking