Extra pistou can be stored in the refrigerator up to two days.





Instructions Checklist
  • Soup: Heat oil in a large pot over medium heat. Add anchovies and cook, stirring, until dissolved, about 1 minute. Add leeks and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 20 minutes.

  • Stir in zucchini, squash, broth, 2 cups water, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind.

  • Pistou: Meanwhile, pulse basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with salt and pepper.

  • Divide soup among bowls. Stir in pistou as desired, sprinkle with Parmesan, and serve.

Reviews (1)

10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
The soup took me about 11/2hours to prepare. I didn't find it very flavorful at all. It is probably a very healthy soup, which is why I needed to try it. If I already had the vegetables and needed to use them up, I may make it again. But for all the chopping, grating and clean up it just wasn't worth the end result in my opinion. Really wanted this one to be a winner.