Soupe au pistou. Mediterranean Vegetable Soup.

Soup au pistou. Mediterranean Vegetable Soup

(Similar to Ribollita Soup)

 

5 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 small fennel bulb, trimmed and chopped

1 tablespoon minced garlic

Salt and ground black pepper (Optional: cayenne pepper)

2 small zucchinis, sliced

1 15-ounce can whole peeled tomatoes

4 cups vegetable stock or water

2 cups cooked or canned cannellini beans

2 Tbsp pesto

-1 pound chopped spinach, kale or escarole (sauté before serving)

-4 large, thick slices whole-grain bread, toasted

 

Heat 2 tablespoons of the oil in a large pot over medium heat. Add onion, carrot, celery fennel and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

Drain the beans; if they’re canned, rinse them as well. Add them and the zucchinis to the pot along with tomatoes and their juices and stock, pesto, rosemary and thyme.

Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice, 15 to 20 minutes.

Before serving, sauté spinach, or kale, or escarole, in olive oil .

Ladle soup on top of spinach…

Serve with warm crusty bread.

 

Done