It has been quiet here at Kitchenist for the past week, and for that, I apologize. It’s really Decembers fault- instead of welcoming me with open arms, she decided to hit me where it hurts: right in my sinuses.
For the past couple days I’ve been battling with an achy head, sore throat, and runny nose, and it hasn’t been fun. Focusing all the energy I can muster on my Holiday Gift Guide at Kitchenisms has left little time for cooking, or eating. Thankfully for both you and me, I managed to pull myself out of my ginger, honey and lemon-induced stupor to make, a veggie-packed dinner the other day: pistou soup.
As I’ve mentioned before, I’m a big fan of soup when I’m feeling under the weather. So when I saw this recipe in my new Jamie Magazine Recipe Yearbook, and saw that it was full to bursting with veggies, beans, and pasta, I felt a little better already. The kicker on this otherwise lovely-but-simple vegetable soup is a dollop of fresh pistou sauce, a French cousin to pesto. Heres how my explanation to Andrew went:
What are you making?
Its like pesto, but without the nuts.
Jamie claims that this soup feeds four, but I’m sure that’s a mistake. Possibly he meant that the recipe feeds four small families or four pro wrestlers, but seriously- this overflowed my Dutch oven, and I had to remove half of it to another pot. As such, I’ve played around with the quantities slightly, but still, expect this to make a meal.
adapted from the Jamie Magazine Recipe Yearbook
- 3 Tbs. olive oil
- 2 cloves garlic, minced
- 1 yellow onion, finely chopped
- 2 leeks, sliced (white and light green parts only)
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1/2 cubes
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 x 400g can borlotti beans
- 1 x 400g can chopped tomatoes
- 85g ditalini, farfalloni or other very small pasta shape
- 50 g chopped kale (stems discarded)
- sea salt and black pepper
- 50g basil stems discarded
- 1 large garlic clove, minced
- handful grated parmesan cheese
- 2-3 Tbs. olive oil
- Heat the olive oil over medium-low heat in a very large, heavy-bottomed pot. Add the garlic, onions and leeks, cover and cook for about 10 minutes, until very soft and translucent.
- Add all other ingredients, except for the pasta, kale and salt/pepper. Pour in enough water or vegetable stock to cover, and simmer until the vegetables are tender about 20-25 minutes. You will need to keep adding water/stock occasionally.
- When the veg is tender, add the pasta and kale and cook for a further 10-12 minutes, until they’re also cooked through. Season with salt and pepper and remove the soup from the heat; let it cool slightly while you make the pistou.
- For the pistou, simply throw everything but the olive oil into a food processor and blitz until smooth. Add the olive oil in a steady drizzle until the sauce reaches a consistency you like. (You can also make the pistou with a mortar and pestle.)
- Serve the soup with a dollop of pistou on top, and a bit more parmesan cheese on the side, if you like.