Soup au Pistou

This is my favorite summer soup recipe.  First of all, it is so pretty in the pot, second of all, I'm getting all my veggies for the day in one delicious meal, third of all, I can grow almost everything in it.  Almost.  And it reminds me of Provence.  So 10s all the way around.

Soupe au Pistou (from Not on Love Alone by Jessie Carry Saunders)

Serves a lot--we usually have at least two days of leftovers for two.

1 lb fresh white beans (I just use a can of drained and rinsed cannellini beans)

1 large zucchini, cut into ½ inch dice

3 leeks, white parts only, cut in half and sliced ½ inch think

½ lb green beans, trimmed and cut into 1-inch lengths

3 carrots, peeled and cut into ½ inch thick rounds

1 medium rip tomato, cut in half

4 Yukon Gold potatoes (the small ones), peeled (which I never do) and cut into ½ inch dice

1 T kosher salt

2 large garlic cloves, smashed and diced

1 large handful of basil leaves, torn up

1/3 c olive oil

¼ lb. small elbow macaroni (just a couple handfuls)

Sea salt

Grated Gruyere or Swiss cheese and baguette for serving

1.       If you are using dried beans, soak them in boiling water for an hour, until the beans are just softened.  This is why I use canned beans.

2.      Put the first six ingredients, through the tomato, into the pot.  Fill with water until the veggies are submerged and covered by at least two inches.  Add the tablespoon of kosher salt, and bring to a boil.

3.      Once the soup begins to boil, turn down the heat and keep it at a very gentle simmer for an hour.  Have the prepped potato on hand and add it to the pot when there are 10 minutes left to go in the hour’s cooking.

4.      Once the hour is up, remove the two halves of tomato from the pot and, after removing and tossing the skin, put the halves in a small bowl with the garlic, torn basil leaves, and olive oil.  Mash everything around a bit with the back of a spoon to release the oils in the basil, then pour it all back into the soup pot and stir to combine.  Taste to see if you need more salt.

5.      Bring the soup back to a gentle boil and add the macaroni.  Cook for 10 minutes, until the macaroni is al dente.  Season with sea salt, ladle into soup bowls, and serve with plenty of cheese and bread.