Classic pistou soup (Print Version)

# Ingredients:

→ Soup

01 - 4 tablespoons of oil for cooking
02 - 1 medium onion
03 - 1 leek
04 - 1 stick of celery
05 - 1 teaspoon of dried thyme or a few sprigs of fresh thyme
06 - 500 g of potatoes
07 - 1 medium zucchini (350 g)
08 - 2 large carrots
09 - 2 liters of water
10 - 200 g of green beans
11 - 1 can of cannellini beans (400 g)
12 - 120 g of frozen peas (preferred)
13 - Salt and pepper to taste

→ Pistou

14 - 40 g of basil leaves (about 1 large bunch)
15 - 2 cloves of garlic
16 - 50 g of grated parmesan
17 - 3 tablespoons of olive oil
18 - Salt and pepper to taste

→ Extras

19 - 300 g of small pasta (macaroni or similar, to be cooked separately)

# Instructions:

01 - Dice the potatoes into 1-inch cubes. Slice the zucchini into half-moons or circles (about 1/2 inch thick). Cut the carrots into thin rounds (5 mm), mince the onion, shred the leek, and chop the celery into small pieces (also 5 mm).
02 - Warm 2 tablespoons of oil in a big pot. Toss in the thyme, leeks, and onion. Cook them slowly on low heat for 8 minutes. Once softened, remove and keep aside.
03 - Use the same pot and pour in another 2 tablespoons of oil. Heat it up until hot, then add celery, zucchini, potatoes, and carrots. Let them sear for 3 minutes without stirring right away so they get some color. After that, stir everything.
04 - Place the softened onions, leeks, and thyme back into the pot with the browned veggies. Add 2 liters of water, ensuring it covers the ingredients. Simmer gently on low heat for 15 minutes before adding the green beans. Let it boil, then reduce to a simmer for another 8 minutes. After that, stir in the peas and cannellini beans along with their liquid. Simmer for just 2 minutes more before turning off the heat and adding salt and pepper as you like.
05 - Ladle the soup into bowls. Spoon in some pre-cooked pasta, then place a generous dollop of pistou on top of each bowl. Stir the pistou into the soup right before enjoying.
06 - Blend the basil leaves with a pinch of salt, garlic, and grated parmesan in a food processor until a thick paste forms. Add the olive oil and stir it gently by hand or pulse briefly on low speed to keep the basil's fresh flavor.

# Notes:

01 - You can swap out the basil pistou for one made with parsley—it tastes just as good.
02 - Don't mix the pistou straight into the large soup pot. Add it to each bowl right before serving to keep its flavor fresh.
03 - Cooking the pasta separately prevents it from soaking up too much liquid and becoming mushy.
04 - Feel free to customize this dish with your favorite vegetables.

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