Food & Cooking Recipes Soupe au Pistou 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 6 Serves This traditional Proven;al dish gets much of its flavor from the vegetables, which can be as varied as you please. Covering the pistou with a layer of olive oil and refrigerating until just before serving prevents discoloration. Ingredients FOR THE SOUP 1 ½ teaspoons olive oil 2 cloves garlic, quartered lengthwise 4 cipollini onions, quartered 5 ounces red Swiss chard, stems reserved and cut into ½-inch lengths, leaves torn into pieces (½ bunch) 1 small butternut squash, (12 ounces), peeled, seeded, and cut into ½-inch dice 1 carrot, peeled and cut diagonal into ¼-inch-thick slices 1 zucchini, cut into ¼-inch-thick slices 1 cup canned cannellini beans, drained and rinsed 1 cup fresh or frozen lima beans, (optional) 1 teaspoon salt ¼ teaspoon freshly ground black pepper FOR THE PISTOU 2 cups fresh sorrel or basil, leaves, tough stems removed ½ cup walnuts 3 cloves garlic ½ cup grated Parmesan cheese ½ cup olive oil Dash freshly squeezed lemon juice ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper Directions Heat a medium stockpot over medium heat, and add olive oil. Add garlic, onions, and chard stems (not leaves); saute until translucent, about 5 minutes. Add squash and carrot; cook 1 minute more. Add 7 cups water, and cook 8 to 10 minutes. Add zucchini and beans; cook until vegetables are tender, about 10 minutes. Stir in chard leaves, salt, and pepper; cook 1 minute more. Make the pistou: Combine sorrel, walnuts, garlic, and Parmesan in the bowl of a food processor, and pulse until finely chopped. With motor running, drizzle in 1/4 cup, plus 2 tablespoons olive oil, and process until smooth. Add lemon juice, salt, and pepper. Spoon pistou into a small bowl, and top with remaining 2 tablespoons olive oil; refrigerate until ready to use. Stir in olive oil just before serving. To serve, ladle hot soup into bowls; top each with a spoonful of pistou. Serve. Print