It’s snowing and I have all the ingredients for a hearty vegetable soup that Gaby Quinn heated up for a simple dinner in Woodson Falls: 16 Donovan’s Way.
Soupe Au Pistou is a French version of the Italian standard, minestrone. It’s a bit less complicated to make, but hearty, delicious, and easy to freeze in batches if, like Gaby, you live alone.
In a large stock pot, place 3 quarts water, 2 tablespoons salt, 2 cups each diced carrots, potatoes, onions.
Simmer for 40 minutes, uncovered.
Add 2 cups diced green beans, 1/3 cup small pasta, 1 crumbled slice stale bread, 1 cup kidney beans, pinch saffron, and pinch pepper.
Add water to thin as needed.
Cook 15 minutes.
Crush 4 cloves of garlic in the bottom of a medium-sized bowl.
Stir in 4 tablespoons tomato paste, ¼ cup fresh basil (1 ½ tablespoons dry), ½ cup Parmesan cheese.
Dribble in ½ cup olive oil and whip to a paste.
Dribble into soup. Stir in 3 – 4 tablespoons chopped parsley.
Gaby served the soup with a simple salad. I would add a slice of homemade Peasant Bread. I’ll tell you how to make this simple yeast bread in my next Gaby Cooks and Eats post. Please tune in!