SOUP PISTOU FOR YOU (and your guests)

"Pistou" actually means pounded basil. It translates into the more familiar example of pounded basil---our old favorite, pesto.

In the South of France, a luscious white bean soup base with spring vegetables is a very popular dish. The "pistou" or pesto is mounded in the soup bowl first, and the broth with beans is ladled around for an attractive service. At table, each guest mixes the parts together with a soup spoon and enjoys the dish with crusty bread, a simple wine, and perhaps a piece of seasonal fruit for dessert. We offered pears today.

There are resemblances to minestrone--a soup with a million variations, and often differentiated with colored beans (red). Please consider preparing the parts of this soup separately and combining just before service--nothing worse than re-cooked green vegetables.

The beans can be finished well ahead. The "pistou" can be finished well ahead. Your choice of fresh vegetables for color and garnish should be lightly cooked and added just before service.

Traditional pistou often includes bits of pasta (any small shape, or broken bits of spaghetti) or torn pieces of day-old bread. Your choice. Tradition also includes much more olive oil than this recipe, but we're counting calories--you'll never miss it.

Soupe Au Pistou

Bean base preparation: Soak overnight to reduce cooking time:
(Of course you may substitute canned beans if you wish--about 4 cans).

1# dried white broad (lima) or smaller white beans covered with several inches of water
2-3 bay leaves

Next day, drain soaking water, rinse beans well, and cover with fresh water (about 3 inches over the top of the beans). Add 2 teaspoons salt and 2 more Bay leaves and simmer on medium heat, partially covered, for about 1 hour or until beans are tender to bite. Test one. If it "bites" to your liking, remove pot from heat and set aside. A lovely stock forms magically from the beans themselves. You may add some chicken stock if you wish but it isn't necessary.

Pistou Preparation:

Place in a microwave-proof dish:
1 large onion diced
4 cloves garlic, pressed, or minced if you prefer (mince is smaller than dice)
1/4 cup water
Cover with glass lid, or plastic wrap and nuke on high for about 3 minutes. This microwave technique for onions or other aromatics (celery, carrots, leeks) eliminates the need for cooking oils. Drain off any excess water, and dump into a skillet.

Add 2 cans whole Roma style tomatoes, diced tomatoes, or fresh tomatoes if you have them. Don't buy the pre-seasoned cans of tomatoes--not authentic taste, and often include sugar. Break up whole tomatoes with a spoon.

Add 1-2 teaspoons salt (optional)
Add 1 teaspoon ground pepper

Add 1/4 cup commercial pesto (or make your own)*
Gently combine all ingredients.

Cook this mixture until it is reduced (15 minutes)--all water is evaporated. Ingredients remain recognizable, but more like a paste than a pasta sauce. Set aside until service. It continues to improve in flavor.

Select your additional green vegetables--fresh string beans are excellent, along with some shreds of green cabbage (available all year around). Match stick slices of carrot, zucchini, turnip, leek, even peas, are all good. Use what is in season---the white beans and "pistou" can be made from canned ingredients, but not the accompanying veggies.

See blog post February 14, 2010, for info on microwaving FRESH vegetables--including such delicate greens as asparagus and fresh green beans. Neat and quick.

Assembly for Service Presentation:

Reheat beans and their broth
Reheat the tomato/basil "Pistou"
Drain green beans or asparagus or whatever you are using for contrast garnish

Place a scoop of "Pistou" (about 1/3 cup) in the center of your soup bowl
Place the contrast veggie next to it (green beans today)
Carefully ladle the soup stock around the pistou.
Top with a tablespoon of grated Parmesan or other hard Italian type cheese

Serve with crusty rolls or baguettes.

KGC

*Pesto can be easily made in the processor. When we don't have fresh basil in winter, I buy it prepared at Costco. If all isn't used within about 10 days, divide into portions and freeze. Convenient.

Make your own if you have fresh basil:

Place 4 cups fresh basil leaves (clean, dry,loosely packed) in the food processor
Add 4 gloves peeled garlic and pulse a couple of times.

Add and pulse again:
1/3 cup toasted pine nuts
1/3 cup grated Parmesan or Romano cheese
1-2 teaspoons salt (optional--cheese may be salty enough) TASTE it.

Now with processor running, add about 1/2 cup olive oil in a thin stream.
It may not be necessary to use it all. Stop when it looks well incorporated and is the nice creamy texture you like.

There are many variations of the proportions of basil = garlic = oil = Parmesan. Experiment for your favorite. "Pesto" is now being made with other herbs such as parsley or cilantro. Delicious, but not really "pesto".