Available Now: À la Kalamata featuring Chef Eric Ripert

Pistou Soup

Serves 6

  • ¾ cup dried cannellini beans, rinsed and soaked overnight
  • 10 cups water
  • 1 small onion, finely diced
  • 1 cup small diced carrot
  • ½ pound green beans, cut to ½ -inch pieces
  • 1 cup small diced zucchini
  • 2 tomatoes, cored, seeded and roughly chopped
  • 2 cloves garlic, chopped
  • 2 cups loosely packed basil leaves
  • ½ cup extra virgin olive oil
  • Fine sea salt and freshly ground pepper

Drain and transfer the soaked beans to a medium pot. Cover the beans with water. Simmer until tender, about 20 minutes. When the beans are tender, add the onion and carrots to the beans and continue simmering until the carrots are tender, about 10 minutes. Then add the green beans, zucchini and tomatoes and continue cooking the soup for another 10 minutes. While the soup is simmering, place the garlic and basil leaves in a small food processor or a blender and puree with olive oil until a smooth paste forms. Mix puree into soup. Season to taste with salt and pepper. Serve immediately.