Ingredients
For soup
- 1 small fennel bulb (sometimes called anise)
- 1/4 lb sliced pancetta, chopped
- 1 teaspoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium turnip, peeled and cut into 1/2-inch pieces
- 3 medium carrots, peeled and cut into 1/2-inch pieces
- 1/4 small cabbage, cored and chopped (2 cups)
- 1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
- 2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
- 1 medium boiling potato, peeled and cut into 1/2-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf (not California)
- 1 1/2 teaspoons salt
- 9 cups water
- 1 (10-oz) package frozen baby lima beans
- 1/2 lb haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
- 1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
- 5 oz baby spinach (5 cups)
For pistou
- 3 large garlic cloves
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1 oz grated parmesan (1/3 cup)
Description
Our Soupe Au Pistou, A Provençal Celebration Of Vegetables, Is Light And Brothy But Chock-full Of Flavor.
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