Pistou Soup, French 75, and Beneath a Scarlet Sky

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 zucchini, diced
• 1 leek, white and light green parts only, thinly sliced
• 2 tomatoes, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as ditalini or orzo)
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper, to taste

For the Pistou:

• 2 cups fresh basil leaves
• 2 cloves garlic, peeled
• ¼ cup grated Parmesan cheese
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

Prepare the Soup Base:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté until softened, about 5 minutes.
• Add the minced garlic, diced carrots, zucchini, and sliced leek. Sauté for another 5-7 minutes, until the vegetables begin to soften.

Simmer the Soup:

• Add the diced tomatoes, green beans, cannellini beans, vegetable broth, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for 20-25 minutes, until the vegetables are tender.

Cook the Pasta:

• Stir in the small pasta and continue to simmer the soup for another 10 minutes, or until the pasta is cooked al dente. Season the soup with salt and pepper to taste.

Prepare the Pistou:

• While the soup is simmering, prepare the pistou. In a food processor or mortar and pestle, combine the fresh basil leaves, garlic, and Parmesan cheese. Pulse or grind until finely chopped.
• Gradually add the olive oil while processing until a smooth paste forms. Season with salt and pepper to taste.

Serve the Soup:

• Remove the bay leaf from the soup and ladle it into bowls. Stir a generous spoonful of pistou into each bowl just before serving.
• Serve the soup with crusty bread and extra Parmesan cheese on the side if desired.