Spring Soup: Pistou Recipe

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 6 cups of water
• 2 cups of green beans, trimmed and cut into 1-inch pieces
• 1 cup of zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch of fresh basil, chopped
• Salt and pepper to taste

Pistou Ingredients:

• 2 cloves garlic, minced
• 1/2 cup of fresh basil, chopped
• 1/4 cup of pine nuts
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of olive oil

Instructions:

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the garlic, onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
2. Add the water and bring the mixture to a boil.
3. Add the green beans, zucchini, and chickpeas to the pot. Reduce heat and simmer for 15-20 minutes, or until all the vegetables are tender.
4. In a small bowl, combine the minced garlic, chopped basil, pine nuts, Parmesan cheese, and olive oil.
5. Puree half of the soup using an immersion blender or transfer half to a blender and puree until smooth. Return the puree to the pot.
6. Add the chopped basil and salt and pepper to taste.
7. Divide the soup among bowls and top with a dollop of pistou.

Serving Suggestions:

• Serve with a side salad and crusty bread for a complete meal.
• Garnish with additional chopped basil and pine nuts for extra flavor and texture.

Verdict:

This Spring Soup with Pistou Recipe is a great way to usher in the new season! It’s loaded with fresh vegetables and the pistou adds a delicious burst of flavor. The soup is hearty enough to be a meal on its own, but also pairs well with a salad and crusty bread. Give it a try and see for yourself!