French-style soupe au pistou is a vegetable soup that’s as unfussy as it is elegant.
Baldwin called this alfresco dining spot his “Welcome Table” in reference to the traditional spiritual.
Baldwin ate, chatted, and then vanished.
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It may have originated in Italy and is clearly a close cousin of that countrysminestrone.
Transfer to a small bowl; stir in cheese and salt.
Set aside until ready to use.
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Prepare the Soup:
Heat oil in a large heavy-bottomed pot or large Dutch oven over medium.
Add leek, celery, carrot, thyme, pepper, and 1/2 teaspoon of the salt.
Cook, stirring occasionally, until leek starts to turn golden brown, about 10 minutes.
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Bring to a boil over high.
Reduce heat to medium-low, and simmer, undisturbed, until potato is tender, about 10 minutes.
Add kale, zucchini, fava beans, and pasta.
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Bring to a boil over medium-high.
Boil, stirring occasionally, until pasta and vegetables are tender, about 10 minutes.
Add Pistou to Soup:
Remove pot from heat.
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Stir in 1/2 cup of the Pistou and remaining 1 3/4 teaspoons salt.
Garnish Soup with grated cheese, and serve with remaining Pistou for topping.
Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
