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Pistou Soup
The French luscious vegetable soup consumed in summer composed of many garden
fresh vegetables.
"Pistou" is the French equivalent of pesto, a
healthy sauce of olive oil, fine herbs, and garlic.
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Ingredients (for
6 people)
Procedure
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Soak dry beans for at least 6 hours
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Clean and tail green beans, peel the zucchinis and cut them in
two, peel garlic and tomatoes, wash the bunch of basil.
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Put the white beans or the red ones in boiling salt water,
boil and let it simmer for 2 hours. Then add green beans and zucchinis and cook
for an additional hour.
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Add the vermicelli pasta to the vegetable stock and cook for
15 minutes. During this time, prepare the pistou (pesto): crush the cloves of
garlic, tomatoes, leaves of basil and grated parmiggiano, adding, drop by drop,
olive oil, salt and pepper. Crush this mixture until it becomes very
homogeneous.
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Add this paste to the boiling soup, boil for several minutes
and remove from heat.
How to Serve :
Serve very hot, accompanied by toasted farmhouse bread.
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