Soup That Tastes Like Summer, Feels Like Fall
It’s about that time when the nights turn chilly, and we start to crave warm and filling over cool and light. We’re not ready to let go of summer yet, though — which is why this umami-rich bean-and-vegetable soup makes the perfect compromise.
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Our take on the classic Provencal vegetable soup relies on a Parmesan rind and anchovy fillets (sauteed in oil until dissolved) for depth. We simmered all the ingredients in chicken broth, then stirred in pistou, the French version of pesto, just before serving. Extra pistou can be stored in the refrigerator for up to two days.
Soup
2 tablespoons extra-virgin olive oil
3 anchovy fillets
2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)
2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)
Coarse salt and freshly ground pepper
1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)
4 cups low-sodium chicken broth
1 Parmesan rind, about 1 by 3 inches
2 cans (15.5 ounces each) small white beans, such as navy, rinsed and drained
Pistou
1 cup lightly packed fresh basil leaves
2 cloves garlic, smashed
1/3 cup grated Parmesan, plus more for serving
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1. Soup: Heat oil in a large pot over medium heat. Add anchovies and cook, stirring, until dissolved, about 1 minute. Add leeks and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 20 minutes.
2. Stir in zucchini, squash, broth, 2 cups water, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind.
3. Pistou: Meanwhile, pulse basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with salt and pepper.
4. Divide soup among bowls. Stir in pistou as desired, sprinkle with Parmesan, and serve.
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