Soupe au Pistou

ingredients

2 bay leaves

3 tablespoons olive oil

onions from your box

2 teaspoons chopped fresh thyme

2 carrots from your box, peeled and diced

2 medium zucchini, peeled and diced

potatoes from your box, diced

6 cloves of garlic, minced

1 tablespoon sea salt

1 cup dried pasta, any small variety (i.e. orzo, vermicelli, elbows or shells)

For the pistou:

1 clove garlic

pinch of salt

basil from your box, just the leaves

1/4 cup olive oil

1 small tomato, peeled, seeded and diced (optional)

1 1/2 ounces parmesan cheese, grated

instructions

Dice all your veggies to roughly the same size.  Heat the oil in a large dutch oven or stock pot.  Add the onions and cook until soft.  Add the thyme, bay leaves, carrots, zucchini, potatoes, garlic and salt.  Season with some pepper if you like and cook until the vegetables are completely cooked through.  Add the pasta, plus two quarts of water.  Bring the soup to a boil and simmer for a few minutes until the pasta is cooked.

While the soup is cooking, pound the garlic for the pistou in a mortar and pestle (or use a food processor) with a generous pinch of salt.  Coarsely chop the basil leaves and pound them into the garlic until the mixture is smooth(ish).  Drizzle in the olive oil slowly, while pounding, then pound in the tomato and cheese.  Taste and season with more salt if it needs it.  

Ladle the hot soup into bowls and add a generous spoonful of the pistou and swirl it around to combine.  Add more if needed.  

Adapted from: www.davidlebovitz.com

meal or course
brunch, dinner, lunch, main course, pasta, salad, side, soup