Soupe Au Pistou
Prep time: 
Cook time: 
Total time: 
Serves: 6
A summer vegetable soup with pesto
For the soup:
  • 2 medium leeks
  • 3 stalks celery
  • 2 medium carrots
  • 3 slices bacon
  • 2 Tablespoons olive oil
  • 1 pound small red potatoes
  • 4 cups chicken broth
  • 6 cups water
  • 2 zucchini
  • 1 can chick peas, drained
  • 1 Tablespoon Herbes de Provence
  • ½ c. small pasta
  • Salt to taste
For the pistou:
  • 4 oz basil, leaves only
  • ¼ cup pine nuts
  • 2 ounces parmesan
  • ¼ cup olive oil
  • Salt to taste
For the soup:
  1. Clean and dice the leeks, celery, carrots and potatoes into approximately ½ inch pieces or slices, as the case may be.
  2. Slice the bacon into 1 inch slices, and in a large pot, cook the bacon until mostly crisp.
  3. Add the olive oil and the vegetables, and saute over medium heat until the leeks and carrots start to get a little tender, then add the chicken broth and water, add a pinch or two of salt, cover, and simmer over medium low heat for about 30 minutes, or until the potatoes can be pierced with a fork.
  4. Meanwhile, cut the zucchini into ½-1 inch pieces, and when the potatoes are starting to get tender, add the drained chick peas, the zucchini, and the pasta (I used small elbow macaroni, but ditalini or any other small soup pasta would work). Bring the mixture to a boil and cook until the pasta is cooked through. Salt to taste.
For the pistou:
  1. Combine all ingredients in a food processor, and process until it forms a smooth paste. (You can also use commercial pesto).
  2. To serve, ladle the soup into large bowls, and top with a large spoonful of pistou. Allow diners to stir it in themselves.
Recipe by The Domestic Front at