Pistou soup

Ingredients

For 4 people

• 1 tbsp olive oil
• 1 medium yellow onion, 6 oz chopped
• 2 medium carrots, 4 oz diced
• 2 celery stalks, 3 oz diced
• 1/2 tsp kosher salt
• 1 medium Yukon Gold potato, 8 oz peeled and diced
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 6 cups low-sodium vegetable broth
• 1 medium zucchini, 6 oz diced
• 6 oz green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 oz dry ditalini pasta
• 2 oz packed fresh basil leaves
• 2 tsp minced garlic
• 1/4 cup olive oil
• 1 oz finely grated Parmesan cheese
• 1/4 tsp black pepper

Method

1. Start the vegetable baseSet a 4-quart Dutch oven or soup pot over medium heat and add 1 tbsp olive oil. Add the chopped onion, diced carrots, diced celery, and 1/2 tsp kosher salt. Cook, stirring often, for 5 to 7 minutes until the onion turns translucent and the vegetables begin to soften without browning hard. The salt helps the onion release moisture so the soup base stays sweet rather than sharp.
2. Add the tomato broth and potatoStir in the diced potato, the full can of diced tomatoes with juices, and 6 cups low-sodium vegetable broth. Bring the pot to a gentle boil over high heat, then reduce to a steady simmer. Cover partially and cook for 12 to 15 minutes, stirring once or twice, until the potato is just starting to turn tender at the edges.
3. Cook the green vegetables and pastaAdd the diced zucchini, green beans, drained cannellini beans, and 2 oz dry ditalini pasta. Keep the soup at a lively simmer for 8 to 10 minutes, uncovered, until the pasta is tender and the green beans are cooked through but still bright. If the soup gets thicker than you like, add up to 1/2 cup water or broth so the pasta does not absorb all the liquid.
4. Make the pistouWhile the soup simmers, combine the basil leaves and 2 tsp minced garlic in a mortar and pestle or small food processor. Pound or pulse to a rough paste, then stream in 1/4 cup olive oil. Stir in the finely grated Parmesan and 1/4 tsp black pepper. The pistou should be loose enough to swirl into the soup but thick enough to cling to the spoon.
5. Finish off the heatTurn off the heat under the soup. Ladle about 1 cup of hot broth into the pistou and stir to loosen it, then scrape the mixture back into the pot. Stir well so the basil disperses through the broth without losing its fresh color. Taste and adjust only if needed, keeping in mind the Parmesan and broth already bring salt.
6. Rest and serveLet the soup stand for 5 minutes so the flavors settle and the pasta finishes absorbing broth. Ladle into warm bowls and top each serving with a small extra spoonful of pistou if you want a stronger basil finish. Serve immediately while the vegetables are still distinct and the broth is fragrant.