Provençal Vegetable Soup (Soupe au Pistou)

Name: Provençal Vegetable Soup (Soupe au Pistou)
Cuisine: Europe, French
Ingredients: 3/4 cup, fresh basil leaves; 1 ounce, Parmesan cheese, grated (1/2 cup); 1/3 cup, extra-virgin olive oil; 1 , garlic clove, minced; 1 tablespoon, extra-virgin olive oil; 1 , leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly; 1 , celery rib, cut into 1/2-inch pieces; 1 , carrot, peeled and sliced 1/4 inch thick; , Salt and pepper; 2 , garlic cloves, minced; 3 cups, vegetable broth; 3 cups, water; 1/2 cup, orecchiette or other short pasta; 8 ounces, haricots verts or green beans, trimmed and cut into 1/2-inch lengths; 1 (15-ounce) can, cannellini or navy beans; 1 small, zucchini, halved lengthwise, seeded, and cut into 1/4-inch pieces; 1 , large tomato, cored, seeded, and cut into 1/4-inch pieces

Main Courses
Europe
French
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Pasta
Vegetables
Weeknight
Vegetarian
Soups

By Keith Dresser ･ Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantry staple.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6

TIME 55 minutes

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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