After weeks of glorious sunshine and warm temperatures, the overcast weather has returned to Portland. Last night was almost a little cold for this time of year.
This is exactly the kind of summer weather, where I like to make a pot of Soup au Pistou. It’s a light and delicious vegetable broth, choke-full of vegetables, beans, a little pasta, and topped with a dollop of pesto. It tastes as if it has simmered on the stove all day, despite coming together rather quickly. Served with some whole-grain bread, it makes a perfect lunch or dinner. On occasion I’ve even eaten a bowl for breakfast.
Play around with the recipe! I’ve used yellow wax beans, yellow summer squash, butter beans, fresh corn kernels, leeks, heirloom tomatoes, cherry tomatoes… You get the idea!
Just watch out for the bay leaf! Growing up, the person who found the bay leaf in his or her bowl had to do the dishes!
Here’s the recipe:
- 1 large onion, peeled and chopped
- a few cloves of garlic, peeled and minced
- 1 cup yellow potatoes, diced
- 2 carrots, sliced
- 2 stalks of celery, sliced
- a pinch of marjoram
- a few bay leaves
- sea salt
- cayenne pepper
- freshly ground black pepper
- vegetable broth or water
- a can or two of beans, rinsed and drained
- 6 to 8 cups of summer vegetables like zucchini, yellow summer squash,
green beans, tomatoes, red and yellow bell peppers, leeks, corn, green peas, etc.
Use what you like, and whatever looks fresh at the market.
- 1/2 cup of orzo ( rice-shaped pasta )
- homemade or store-bought pesto
- grated parmesan
Combine the onion, garlic, potatoes, carrots, celery, bay leaves, marjoram in a large soup pot.
Add enough vegetable broth to cover everything and bring to a boil.
Turn down the heat, and simmer for about 20 minutes.
Add the rest of the chopped vegetables, the beans and the orzo to the soup pot.
If you need more liquid to cover the vegetables, add it now.
Bring to a boil again and simmer for an additional 10 to 15 minutes.
Adjust seasoning if needed.
The veggies should be tender, but still al dente.
Serve in individual bowls with a dollop of pesto and a sprinkle of parmesan.