This is my version of my mom’s pistou soup. Pistou is the Provencal version of pesto: basil, garlic and olive oil! Pure green-gold in a spoon! For this version, however, I’ll be using my kale-parsley pesto because it is less expensive and also helps me use up all the kale that seems to appear magically in my fridge.
Here is what you need:
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bunch of green onions, minced (about 1 cup)
- 3 zucchinis, cubed
- 5 potatoes, cubed
- 2 cups cherry tomatoes, cut in half
- 2 cups green lentils
- 2 tbs of fresh thyme (about 6-7 stalks)
- 2 bay leaves
- salt and pepper to taste
- 1/2 cup pesto
- optional ingredients: 3 carrots (chopped), 2 stems of celery (chopped), 1 leek (minced), 1 cup walnuts
Here is what you do:
- In a large soup pot, saute the onion and garlic with a few tablespoons of water until fragrant.
- Add the rest of the ingredients but keep the pesto last. Put on high heat.
- Cover with water, and add to more cups of water. Bring to a boil, then lower the heat and let simmer until the lentils are done.
- Remove from heat and add pesto. Give a quick stir.
- Serve hot with some warm bread.
Using lentils also makes it super fast to prepare because there is no soaking required.This makes for a great lunch. It is super filling and comforting, while not being heavy. The flavours all work so well together, and the kale-parsley pesto is a great alternative to basil pistou.
Let me know if you give this a try!