Soupe au Pistou
2 cups chicken broth
3 small boiling potatoes, peeled and diced
2 carrots, peeled and diced
1/2 teaspoon dried thyme leaves
2 teaspoons salt
1/2 teaspoon ground pepper
1 large zucchini, diced
1 small yellow onion, diced
1/2 lb slender green beans, stem ends trimmed & cut into 1-inch lengths
1/2 lb white great northern beans
1/2 cup spaghetti, broken into 2-inch pieces
1/2 cup Pistou
In a large, heavy soup pot over medium-high heat, bring the stock and 6 cups water to a boil. Add the potatoes, carrots, thyme, winter savory, salt, and pepper. Reduce the heat to medium and cook until the carrots are tender when pierced with a fork, about 20 minutes.
Add the zucchini, onion, green beans, and shelling beans and cook until the beans are tender to the bite, 15-20 minutes.
Add the spaghetti and cook until tender to the bite, 12-15 minutes. Taste and adjust the seasonings. Stir 2 tablespoons of the Pistou into the soup. Use the remaining Pistou to taste; can be passed around the table.
3 or 4 garlic cloves, coarsley chopped
1/4 teaspoon coarse sea salt
1 cup fresh basil leaves
1/3 cup extra-virgin olive oil
In a mortar, combine the garlic and salt. Using a pestle, and working in a circular motion, grind together until a paste forms. Add the basil leaves, a few at a time, and crush with the pestle. Add the olive oil in a slow, steady stream, grinding with the pestle until the mixture is bright green and thick. Alternatively, in a blender or food processor, combine the garlic, salt and basil and process until a paste forms. With the motor running, add the olive oil in a slow, steady stream, processing until the mixture is thick and green.