Last Sunday, my family honored this Jewish-earth-mama with a home-cooked breakfast of luscious lemon ricotta pancakes, fresh berries, and crispy bacon, followed by a much needed reprieve from my share of the household duties. After a relaxing morning of feeding on love and lazing about in the sun with a good book, I could stand it no longer – I had to labor away at something!
In an attempt to prolong the afterglow from my trip to Paris, I recently began reading Mastering the Art of French Eating by Ann Mah. This delicious memoir is at once relatable, mouth-watering, and an edible journey through France. A lifelong foodie and Francophile, Mah embarks on a year of discovery – one regional specialty at a time.
I recently made the steak frites from her first chapter – receiving Dino hugs and rave reviews – and on Sunday, I decided to spend the afternoon exploring another recipe from the book: soupe au pistou.
With the summer harvest nipping at the heels of late spring, the time was ripe to put the latest stars at our local farmers market on display. Soupe au pistou, a Provencal summer soup reminiscent of minestrone, seemed an optimal way to taste the season.
With a little assistance from my favorite prep cook (give Caleb le Cuisinart and he’ll wiz and whir the day away), we prepped the ingredients and started the slow process of making the soup. The beans had begun soaking the night before, I rinsed them off and began cooking them in the Dutch Oven first. Then came the diced vegetables, and other ingredients; lastly, the pistou (think pesto).
After several hours, the fragrance emanating from the kitchen, redolent of basil, left us eager to spill out onto our patio and dine al fresco with a close friend who had joined us for dinner. The finished soupe au pistou, with a blend of emmental and parmesan sprinkled and melting on top was heavenly, and elicited happy sounds and compliments from all. Enjoyed with a simple arugula salad, Acme’s Bread Company’s pain au levain, and a glass of chardonnay laced with crème de cassis (for the grown-ups, of course), we were transported from the San Francisco Bay Area to Provence for a few delicious hours and the perfect end to Mother’s Day.
Soupe au Pistou
Makes 6 servings
- 1/2 cup dried white beans, such as cannellini, sorted, soaked overnight in water to cover by 2 inches
- 1/2 cup dried cranberry beans (or borlotti beans), sorted overnight in water to cover by 2 inches
- 2 pounds zucchini, trimmed
- 2 to 3 medium-size red potatoes
- 2 pounds fresh green beans, trimmed, cut into 1-inch pieces
- 1 cup elbow macaroni
- Salt and freshly ground pepper to taste
- 2 to 3 plump garlic cloves, peeled
- 1 large bunch fresh basil, washed, dried
- 1 1/2 pounds ripe tomatoes, peeled, seeded
- 1/4 cup extra-virgin olive oil, plus more if needed
- Pinch of salt
- Garnish: 1 cup grated Gruyère or Parmesan cheese, or a combination
1. Drain beans. In a large Dutch oven or soup pot, add beans and enough cold water to cover them by 2 inches. Bring to boil on medium-high heat, skimming off foam from the surface. Lower heat and simmer until beans are tender, about 11/2 hours. The cooking time for beans varies greatly, so make sure to test the beans for tenderness from time to time (they might be tender after 50 minutes or so).
2. Meanwhile, peel the zucchini lengthwise, leaving half of the skin on, making stripes; cut into 11/2-inch pieces. Peel and cube the potatoes into the same size. When beans are tender, add zucchini, potatoes and green beans. Bring to boil, lower heat and gently simmer until zucchini starts to disintegrate (about an hour, adding more water if necessary); use a fork to mash a few pieces of potatoes and zucchini against the side of the pot to thicken soup. Raise the heat slightly and add macaroni, cooking until very soft. Taste and season as needed.
3. While the soup is cooking, make the pistou. With the motor running, drop garlic into feed-tube of food processor. Add basil and process until finely chopped. Add tomatoes and pulse to very finely chop, intermittently stopping motor to scrape down sides. Add olive oil and process to combine. Add salt and pulse to combine. Taste and add more olive oil or salt if needed.
4. Remove soup from heat. Stir in pistou and combine thoroughly. Taste and adjust seasoning. Serve, passing the grated cheese at the table for topping. The soup can be prepared in advance and reheated.
Source: adapted from “Mastering the Art of French Eating” by Ann Mah