Pistou Soup

Ingredients:

1 teaspoon oil
1/2 onion, chopped
2 cloves garlic, minced
1 leek, thinly sliced
2 tomatoes, chopped
1/2 cup tomato sauce
vegetable stock
salt and black pepper, to taste
2 bay leaves
2 tablespoons parsley flakes
1 teaspoon thyme
1 cup cabbage, shredded
1 carrot, diced
1 celery stick, diced
1 small turnip, peeled and diced
a handful of green beans, cut into 1 inch pieces
1-1/2 cup white beans
1 zucchini, diced
1/4 cup small pasta
1/2 cup pesto sauce

Cook onion, garlic, and leek in the oil and add the tomato, stock, seasonings, cabbage, carrot, celery, turnip, whit beans, and green beans. Cover and simmer for 15 minutes and add the zucchini, pasta, and more stock if needed. Simmer until pasta is al dente. Ladle into bowls and spoon a dollop of pesto into the center.

Spring Greens Pistou Soup

Ingredients:

1 teaspoon oil
2 shallots, diced
1 cup peas
1 bunch baby asparagus
3/4 cup fava beans, skin removed
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup basil, chopped
1/4 cup olive oil
2 cups vegetable stock
salt and black pepper, to taste

Blanch peas, asparagus, and fava beans. Reserve the cooking liquid. Toss vegetables with parsley, mint, and basil.

In a blender, combine half the mixture with some of the reserved water and puree. Add the olive oil.

In a saucepan, cook the shallot in the oil. Add the pureed mixture, remaining vegetables and stock. Season with salt and pepper. Bring to simmer and immediately remove from heat once soup is warm.

Serve with a dollop of cashew "creme fraiche" or olive oil.