Name: Soupe au Pistou (Provencal Vegetable Soup with Basil-Garlic Paste)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 tablespoons (45ml) extra-virgin olive oil; 1 large yellow onion, finely diced (approx. 150g); 1 large leek, white and light green parts only, cleaned and thinly sliced; 2 medium carrots, peeled and cut into 1/2-inch (1.25cm) dice; 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch (1.25cm) dice; 1.5 liters (6 cups) water or low-sodium vegetable stock; 150g (5 oz) fresh green beans, trimmed and cut into 1-inch (2.5cm) lengths; 1 medium zucchini, quartered lengthwise and sliced into 1/2-inch (1.25cm) pieces; 400g (14 oz) can cannellini beans, drained and rinsed; 2 medium Roma tomatoes, peeled, seeded, and coarsely chopped; 50g (1/2 cup) small pasta, such as ditalini or elbow macaroni; 2 teaspoons (12g) Diamond Crystal kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 3 cloves garlic, peeled (for the pistou); 2 cups (approx. 40g) fresh basil leaves, tightly packed; 60ml (1/4 cup) high-quality extra-virgin olive oil (for the pistou); 30g (1/3 cup) Parmigiano-Reggiano, finely grated, plus extra for dusting; 4 small fresh basil leaves for garnish

Magic Sous

Soupe au Pistou (Provencal Vegetable Soup with Basil-Garlic Paste) — Magic Sous