Soupe Aux Pistou Aux Olives

1. 1

   Squeeze sausage out of casings, and fry over medium in a large soup pot until browned, breaking into chunks as it fries. With a slotted spoon, remove the sausage to a bowl, leaving behind the fat.

2. 2

   Add a little extra dash of olive oil, if needed, then add the leeks, garlic, carrot and celery to the pot. Cook for about 10 minutes, stirring occasionally, until the leeks are beginning to caramelize.

3. 3

   Stir in the herbs and cook for a minute. Add the chard, zucchini, summer squash, and tomatoes, and stir to coat the vegetables with the leek and herb mixture. Cook for another couple of minutes, then stir in the broth.

4. 4

   Bring the soup to a boil, turn down to a simmer, and cook, covered, for about 10 minutes, until the vegetables are just beginning to soften. Add in the orzo/couscous and add the sausage back in. Cook until the pasta is tender, another 10-15 minutes. Season with salt to taste (remembering that the pistou will also add some salt and flavor).

5. 5

   To serve, ladle into bowls, and swirl a dollop of pistou into each serving. Grate parmesan cheese on top, if desired. Accompany with crusty bread (I like some goat cheese with the bread too, personally).

6. 6

   In a food processor chop together the basil, 1/4 cup olive oil, and garlic cloves to form a chunky paste (this could also be done by hand with a mortar and pestle).

7. 7

   Right before the soup is ready to serve, heat 3 Tablespoons olive oil in a frying pan over medium heat until shimmering. Stir in the basil mixture and chopped olives, and allow to sizzle for a minute.

8. 8

   Swirl the sizzling pistou into the bowls of soup.

No additional tips available.