Fresh summer vegetables in a light broth with a dollop of pesto on top (known is France as soupe au pistou) makes a quick, light summer supper. Use your favorite pesto in this soup (see my favorite Pesto Recipe, I leave the pine nut out when I make it for this soup, but one could leave them in if they liked).
The fresh shelling beans or chickpeas are completely optional. They make the soup more of a one-dish meal, but for a lighter, first-course soup they wouldn't be necessary at all.
Like all soups, this one tastes best when made with Homemade Broth.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 5 cups chicken or vegetable broth
- 1 cup water
- Salt
- 1/2 lb. green beans, trimmed and cut into 1/2-inch lengths
- 3 small zucchini and/or summer squash, trimmed and diced
- 2 tomatoes, cored and diced
- 1/4 lb orzo or similarly small pasta (about 1/2 cup uncooked)
- 2 cups cooked fresh shelling beans or chickpeas (optional)
- About a cup pesto
Preparation:
- Bring broth, water, and thyme sprigs to a boil. Reduce heat and simmer 10 minutes. Remove and discard thyme (some leaves may remain, that’s fine). Season broth to taste with salt.
- Meanwhile, blanch basil if making homemade Pesto.
- Add green beans. When broth returns to a simmer add zucchini and/or summer squash. When the broth returns to a simmer add tomatoes. Bring just to a boil and add pasta. Return to a simmer and adjust heat to maintain a steady, gentle simmer and cook until pasta is tender to the bite, about 10 minutes.
- Meanwhile, finish Pesto recipe, if making homemade.
- Serve soup hot, with pistou on the side for each diner to add to their soup as they like.
Makes 6 servings.
