Pistou Soup

Meal type Celery, Chick Peas, Tomatoes
Season Fall, Spring, Winter


1 Heat 4 tablespoons olive oil in large saucepan over a medium heat and sauté 1 onion, 3 sliced leeks and 3 cloves of garlic for 5 minutes.
2 Add whatever other vegetable you’ve got on hand; here are mine: 3 diced potatoes, 3 diced carrots, 2 bay leaves, 1 diced celery stalk, 1 tablespoon chopped parsley. Feel free to add zucchini, green beans, squash, etc.
3 Add whatever canned pulses you have: cannellinis, kidneys, borlottis, navy, pigeon, what have you. Tonight, I’m using chick peas.
4 Add a tin of chopped tomatoes, cover with water, add salt and pepper; simmer the lot until the vegetables are tender (replenish with water to keep soup soupy and not stewy).
5 If you have a bit of macaroni on hand (I’m using orecchiette) add toward the end (so it doesn’t overcook in the broth).
6 To make a pistou: in a mortar and pestle (or absent that, a blender or Cuisinart) combine 5 garlic cloves, a small handful of basil and sea salt; pound until puréed. Stir in 5 tablespoons of parmesan (or pecorino) and 3 tablespoons olive oil to make a paste. Serve the soup with a dollop of pistou.