Ingredients
10 oz potatoes, peeled and diced
7 oz celery, diced
7 oz zucchini, trimmed and diced
6 oz leeks, white parts only, split lengthwise, thoroughly washed with cold running water, patted dry, and diced
5½ oz yellow onion, peeled and diced
5 oz carrots, peeled and diced
14 oz beans, (1 can), drained
4 tbsp olive oil
½ cup white wine
8 cups chicken broth, can be beef broth or vegetable broth, good quality canned or homemade
salt and ground black pepper, to taste
18 oz tomatoes, de-seeded and coarsely chopped
30 basil leaves, (roughly ⅓ cup), washed and dried
4 cloves garlic, peeled
salt and ground black pepper, to taste
4 tbsp olive oil
1 tsp parmesan cheese, powdered or grated, per serving
1 slice crusty bread, per serving
Preparation
In a soup pot, heat up the oil over medium heat. Add the leeks and onions. Sauté for about 5 minutes, until all the water evaporates and the vegetables are tender but not yet beginning to brown.
Add the celery, potato, carrots, and zucchini. Continue sauteing.
Deglaze with white wine and reduce briefly.
Add broth, reduce the heat to maintain a gentle boil, and cook, uncovered, for 30 minutes, or until vegetables are tender.
White waiting for the soup, prepare the Pistou. Combine all ingredients in a blender or food processor.
Pulse the machine until the vegetables are pureed.
Season to taste with salt and pepper. Adjust accordingly. Seal and set aside.
About 10 minutes before the soup is done, add the canned beans and continue cooking until all the vegetables are tender.
Once the soup is cooked, add half of the pistou into the soup. Stir to combine.
Season the cooked soup with salt and black pepper to taste.
Serve immediately. Have your guests help themselves with more pistou, parmesan cheese, and crusty bread while enjoying the warm soup.
