Name: Rustic Summer Pistou Soup with Fresh Basil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 1 large zucchini, diced; 1 cup fresh green beans, trimmed and cut into 1-inch pieces; 2 medium tomatoes, seeded and diced; 1 can (15 oz) cannellini beans, drained and rinsed; 4 cups vegetable broth; 1/2 cup ditalini pasta; 2 cups fresh basil leaves, packed; 3 cloves garlic, peeled; 1/3 cup extra-virgin olive oil; 1/2 cup grated Parmesan cheese

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the diced onion and carrots, cooking for about 6 to 8 minutes until the onions are soft and translucent.

Stir in the diced zucchini, green beans, and diced tomatoes. Cook for another 5 minutes, stirring occasionally, until the zucchini begins to soften and the tomatoes release their juices.

Pour in the vegetable broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes to allow the vegetable flavors to meld.

While the soup simmers, prepare the pistou by combining the fresh basil leaves, garlic cloves, and a pinch of salt in a food processor. Pulse until finely chopped, then slowly drizzle in the 1/3 cup of extra-virgin olive oil while processing to form a thick, vibrant green paste before stirring in the grated Parmesan cheese.

Add the drained cannellini beans and the ditalini pasta to the simmering soup. Cook uncovered for about 8 to 10 minutes, stirring occasionally, until the pasta is al dente and the beans are warmed through.

Remove the soup from the heat and season with salt and black pepper to taste. Ladle the hot soup into bowls and swirl a generous tablespoon of the fresh basil pistou into each portion right before serving.