top of page

Pistou Soup

Yield: 8-10 servings

2 tablespoons extra-virgin olive oil

2 carrots, halved lengthwise and thinly sliced

1 medium onion, chopped

2 to 3 cloves garlic, chopped

2 tablespoons tomato paste

Kosher salt and freshly ground pepper

1/4 pound green or yellow wax beans

1 small zucchini or yellow summer squash

1 15-ounce can white beans or chickpeas, drained and rinsed

1/2 cup broken spaghetti or other small pasta

3/4 cup pesto

Grated parmesan cheese and crusty bread, for serving (optional)

Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper.

Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.

When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.

Recent Posts

See All


¼ cup parmesan ¼ cup pine nuts 3 cups of fresh basil leaves (loosely packed) 2 cloves of garlic ½ cup of olive oil Combine paremesan, pine nuts, basil and garlic in the bowl of a food processor or ble

Lemon Vinaigrette

1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano) 2 garlic cloves, minced 1/2 teaspoon sugar 1/4 teaspoon fresh ground pepp

Poussin Vallee D’Auge

Yield: 6 servings 6 poussins or cornish game hens Salt and pepper 4 tbsp unsalted butter, softened 2 cups pearl onions ½ cup Calvados ¾ cup heavy cream Preheat oven to 400. Rub poussins inside and out


Commenting has been turned off.
bottom of page