Pistou-cropped21.jpg
Mill City Cooks

Pistou

By: Brenda Langton

*photo courtesy of Mette Nielsen Photography

This is a very versatile vegetable soup that makes a terrific summer meal topped with a fresh pesto and served with a loaf of your favorite bread.

Ingredients

1 onion, diced
4 – 6 cloves garlic, minced
1 cup butternut squash, peeled and cubed
1 sweet red bell pepper, diced
1 zucchini or summer squash, diced
1 cup green beans, cut into 1-inch pieces
1 11 oz. can diced tomatoes (or fresh, of course!)
1 can cannellini beans
1 Tbsp olive oil

Pesto
  • 2 cups basil (feel free to substitute arugula, spinach or parsley)
  • 4 cloves garlic
  • 2 Tbsp. pine nuts (try pistachios, walnuts, almonds or sunflower seeds, too)
  • ½ cup parmesan
  • 2 Tbsp. pecorino romano
  • ½ cup olive oil
  • 1 tsp. salt

Method

Make a simple stock with onion, carrot and celery.

In a soup pan, heat olive oil and sauté onions and garlic for a few minutes.
Add squash, peppers, green beans and zucchini. Continue cooking for about 5 minutes.
Add tomatoes, cannellini beans and stock.
Bring this to a boil and simmer over low heat only until vegetables are just tender. This should take about another 5 minutes.
Season lightly with salt and pepper, keeping in mine you will top this with pesto.

Pesto

In a blender, puree all ingredients except the cheese.
Stir in hand grated cheese at the end for a nicer texture.