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.
Looks divine!
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Thanks! It really is! Especially with fresh, homemade pesto! 😋
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Cooler here too! It’s a good excuse to cook something that I usually save until fall, like soup. Love the combo of summer vegetables!
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Hi Missy! I’ll make some more of this tomorrow, since it’s supposed to get even cooler and rainy! Hope you had a great weekend!
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We had a great weekend. Thanks and enjoy the cooler days for a bit.
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You too!
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Simply gorgeous! It must take hours to set up the photographs, not to mention the food prep beforehand. Amazing! 🙂
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Thank you Lola! Fortunately it doesn’t take long. I keep my iPhone handy, and when we get ready to eat I take a few photos of our dinner. That’s it! Thanks for stopping by and commenting! 😊
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I, too, wondered how you did those beautiful close-ups of your ingredients. I love your recipe posts!
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Thanks LuAnne! Just having my iPhone right there while I prep and cook. One time I nearly dropped it into a pot of soup!
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You have a few photos of the process as well. Looks pretty good.. I’d bet your mother purposely put the bay leaf in your bowl so you’d have to do the dishes every time. 😦
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No! We put the entire pot on the table ( lots of kids ) and everyone served themselves. So it was just luck or misfortune! 😉
Hope you are having a good week Marlene!
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It’s been a crazy, busy week getting everything done before he goes. I do a happy dance when no one is looking. 🙂 I always liked doing the dishes. No one bothered me then. 🙂 I’ll be coming up for air soon. 🙂
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💃
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That looks delicious! And just the ticket for dinner tonight. As in Portland it is gray and cool here and I was thinking of soup for dinner. Perfect timing!
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Are you in Portland too? I hope you had a good vacation! 😊
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Too hot here for soup but I’ve bookmarked it for autumn days ahead.
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Sounds good!
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So colorful!
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And tasty! 😀
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