Soupe au Pistou

It was just about a year ago, while living in the Côte d’Azur, that I discovered this wonderful soupe au pistou recipe. One beautiful August day I decided to change one of my “window planter” geraniums. It looked a little dried out and we were having company arriving from Paris the next day and I wanted to freshen the pot up a bit. I got my ladder and climbed half way up…and, you guessed it…the ladder was unsteady and I fell off. Next thing I knew I was coming home from the Mougins Hospital with a broken ankle, a cast on my leg and crutches! As a kid, I was never able to master walking on stilts and as an adult, I couldn’t quite get the hang of walking on crutches. Since my husband travels frequently on business, basically I was housebound. My French neighbor took pity on me and arrived daily with delicious home cooked meals. It was a delight! One of my favorites is her soupe au pistou. This Provençale recipe is as follows: (P.S. One year later I am walking perfectly and I don’t climb any more ladders.)   Soupe au pistouGarden Vegetable Soup with Pesto 6-8 PersonsCooking time: l hour   FOR THE SOUP: 2 tbsp. olive oil 2 onions, chopped (1/2 inch) 2 carrots, thinly sliced 2 stalks of celery, chopped (1/2 inch) (save leaves) 2 large tomatoes, chopped 10 cups of water 10 beef bouillon cubes 2 potatoes, peeled and chopped (1/2 inch) 2 zucchini, unpeeled and chopped (1/2 inch) 1 cup green beans, trimmed and cut into 1/2 inch lengths 1 tbsp. tomato paste 2 garlic cloves, chopped 2 bay leaves 1 tsp. thyme 1/2 tsp. red pepper flakes Salt, to taste 1 1/2 cup dried macaroni: small shells or small tube pasta 1 can red or white beans, drained Parmesan cheese, grated   In a large stockpot heat the olive oil over medium heat. Sauté the onions, carrots, and celery for 5 minutes. Add the tomatoes. Sauté for 3 minutes. Add the water, beef cubes, potatoes, zucchini, green beans, tomato paste, garlic, bay leaves, thyme, red pepper flakes and salt. Tie up the celery leaves and add to the pot. Bring to boil and then lower heat, cover and simmer for 35 minutes. Add the pasta and the red or white beans. Simmer until the pasta is cooked (about 20 minutes). Remove the celery and bay leaves. Serve in bowls. Garnish each serving with 2 tsp. of pesto sauce (stir it in). Or serve the soup in a tureen and the bowl of pesto on the side. (People can stir in their own pesto). Pass grated Parmesan cheese for sprinkling on top of the soup. (This soup freezes very well).   FOR THE PESTO SAUCE: 2 cups packed basil leaves, chopped or torn (stems removed) 1/2 cup parsley, chopped 1/2 cup grated Parmesan cheese 2-3 garlic cloves, peeled (cut into quarters) 1/4 cup pine nuts 3/4 cup olive oil salt and pepper, to taste Put the basil, parsley, cheese, garlic, pine nuts, salt and pepper into a food processor. Pulse until well mixed. Then slowly add the olive oil. Blend for 45 seconds. (Pesto can be made a day in advance.)   ET VOILA! Copyright © Paris New Media, LLC