Soupe Au Pistou From 'Buvette: The Pleasure Of Good Food'

1. 1

   Place the soaked beans, all of the vegetables, the chili flakes, and 2 teaspoons of salt into a large soup pot and cover with cold water. Add 2 additional cups of water.

2. 2

   Bring the mixture to a boil, lower the heat, and allow it to simmer until the beans are tender, about 1 hour, adding more water as the soup cooks if it gets too dry or too thick at any point. Season the soup to taste with additional salt and chili flakes, if necessary.

3. 3

   Meanwhile, place the basil leaves in a mortar and use a pestle to crush them with 2 teaspoons of salt. Work in the Parmigiano-Reggiano and the olive oil to make a coarse paste. Alternatively, you can pulse the basil, salt, and Parmigiano-Reggiano together in a food processor and stream in the olive oil to make the paste. Either way, season the pistou with additional salt, if necessary, and set it aside. A thin layer of olive oil poured on top will prevent the pistou from browning.

4. 4

   Serve the soup hot, topped with a generous drizzle of olive oil, a big spoonful of the pistou, and a handful of grated Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.