Charleston Living Magazine Nov-Dec 2023

Winter Soupe au Pistou
Servings: 4-6
Ingredients:
1 cup dry pasta of your choice
2 carrots, chopped
1 yellow onion, chopped
2 cloves garlic, minced
2 russet potatoes, peeled & diced into
1/2-inch pieces
1 (14oz) can diced tomatoes
6 cups vegetable broth
2 celery stalks, chopped
1 head of broccoli, chopped
3 tbsp extra virgin olive oil
Pinch of salt & pepper
1 (15.5 oz) can cannellini beans
Favorite herb for garnish
Pistou:
1 cup basil
1 cup spinach
1/4 cup parmesan cheese
2 garlic clove
1 lemon, juiced
1/4 cup extra virgin olive oil
Pinch of salt
Directions:
1. In a large pot heat the olive oil and add the onions to cook until soft.
Add the carrots, garlic, potatoes, broccoli, celery, and a pinch of salt & pepper.
2. Cook the vegetables, occasionally stirring, until the vegetables start to soften.
Add the vegetable broth, tomatoes, beans and pasta.
3. Bring the broth to a boil and then take it down to a simmer for about
10 minutes until the pasta is al dente & potatoes are soft.
4. Meanwhile, add all the ingredients for the pistou into a food processor and
blend until the mixture runs smoothly.
5. Ladle the soup into bowls and top with the pistou before serving.
Add your favorite herb on top to garnish and serve while it is hot.
November/December 2023 | 99