Vegetable Soup With Pistou
Serves 4 to 6
This makes a thick soup that is mostly vegetables. Add more liquid if you want a thinner soup. Vary the herbs to your taste.
6 cloves garlic
1 medium yellow onion
Half of a head of cabbage
4 large carrots
1 cup corn kernels
1 cup chopped tomatoes
1 can cooked kidney or cannelloni beans
3 cups chicken stock, vegetable stock or water
¼ teaspoon dried rosemary or a small sprig of fresh
½ teaspoon dried marjoram or 1 teaspoon chopped fresh
¼ teaspoon dried sage or several leaves chopped
1 small dried hot pepper
Salt and black pepper
¼ cup pesto
Roughly chop the garlic and dice the onion. Cut the core out of the cabbage. Place the half cabbage cut side down on a cutting board and slice thin strips lengthwise. Cut the strips in half or in thirds, depending on their length. Cut the carrot into thin coins. Wash and drain the beans.
In a large pot, saute the onion in olive oil until it is just starting to color. Add the garlic and stir until fragrant. Add the cabbage and stir. Cook until the cabbage begins to color. Add the carrots and tomatoes and cook for a few minutes more. Add the herbs and stock and simmer for 15 minutes. Add the beans and simmer for another 15 minutes. Correct the seasoning.
To serve, place a spoonful of pesto in each bowl and ladle on the soup. Pass extra Parmesan cheese and serve with hot crusty bread and a good red wine.