Ingredients
Method
- Prep the Pistou: In a mortar and pestle (or food processor), combine the garlic and salt. Pound or blend until it forms a smooth paste. Add the basil leaves and continue to pound or pulse, slowly drizzling in the olive oil until you achieve a thick, vibrant green emulsion. Set aside.
- Sauté Aromatics: In a large pot over medium heat, warm the 2 tablespoons of olive oil. Add the diced onion and cook for 5–7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Soup Base: Pour in the vegetable broth, diced tomatoes, zucchini, and green beans. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10 minutes until the vegetables are tender but still have some bite.
- Cook the Pasta: Add the dried pasta directly into the pot with the vegetables. Stir well to prevent sticking. Simmer uncovered, stirring occasionally, for 8–10 minutes or until the pasta is al dente and the broth has thickened slightly from the starch. Note: If you prefer softer pasta, add it first, then the vegetables.
- Season: Taste the soup and season with salt and black pepper as needed. Remember that the pistou will add some saltiness later.
- Serve: Ladle the hot soup into bowls. Dollop a generous spoonful of pistou on top of each serving immediately before eating, allowing it to melt slightly into the heat.
Nutrition
Notes
The secret isn’t fancy technique; it’s patience with the mortar or a good food processor to get that emulsion thick enough to float on top without dissolving instantly. I usually make this when the garden is overflowing or the grocery store produce section looks particularly promising. It comes together fast, requires minimal cleanup, and feels incredibly generous for such simple ingredients.