Recipe by Elizabeth David
A Provençal vegetable and bean soup finished with a basil, garlic, and cheese pistou stirred in at the table.
The Provençal cousin of pesto, pistou is pounded basil, garlic, and cheese, and David's soup lets each diner stir it into their own bowl. It is a summer soup built on beans and whatever the garden gives.
The dish
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Claimed by Elizabeth David
Serves 6 · 4 of 11 items checked · 5 aisles
Simmer the soaked beans in plenty of water with the leeks until they are nearly tender, then add the potatoes, tomatoes, and zucchini.
When the vegetables are soft, stir in the pasta and cook until it is just done. Season the soup well.
Pound the garlic and basil with a pinch of salt, then work in the Parmesan and enough olive oil to make a loose paste.
Serve the soup hot with the pistou passed separately, so each person stirs a spoonful into their bowl at the table.
Adapted from French Provincial Cooking. View a published recipe at NYT Cooking (opens in a new tab)
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