PROVENCAL VEGETABLE SOUP AU PISTOU WITH PARMESAN CRISPS

FROM THE MARKET

• Carrots (2 medium)
• Celery (2 stalks)
• Zucchini (1 small)
• Green beans (8 ounces)
• Fresh basil (1 large bunch)
• Fresh thyme (1 sprig)
• Leeks (3 medium)
• Spanish onion (1 large)
• Garlic (2 cloves)
• Yukon gold potatoes (2 large)
• Parmesan cheese (8-ounce chunk with rind, not pregrated or preshredded)

FROM THE PANTRY*

• Extra virgin olive oil (¼ cup plus 2 tablespoons)
• Kosher salt
• Black pepper
• Low-sodium vegetable broth (2 quarts)
• Bay leaf (1)
• Organic cannellini beans (two 15-ounce cans)
• Tomato paste (1½ tablespoons)
• * You will need parchment paper

Directions:  Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Line a platter with paper towels.

For the Parmesan Crisps

• ½ cup freshly shredded Parmesan cheese (do not buy preshredded)
• ½ cup freshly grated Parmesan cheese (do not buy pregrated)
• Kosher salt
• Freshly ground black pepper
• 8 cups low-sodium vegetable broth
• 1 bay leaf
• 1 sprig fresh thyme
• 1 Parmesan cheese rind (2-inch piece)
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• Two 15-ounc cans organic cannellini beans, rinsed and drained

In a mixing bowl, combine the shredded and grated Parmesan cheese. Drop 2-tablespoon mounds onto the baking sheet, pressing the cheese down and together to form 8 circles about 3 inches in diameter. Space the mounds about 3 inches apart. Bake until melted and light golden brown, about 7 minutes. Remove from the oven and set aside to cool for 5 minutes. Gently transfer to the paper towel-lined platter.

For the Soup

• 2 tablespoons extra virgin olive oil
• 1 cup diced Spanish onion, cut into ¼-inch cubes
• 3 medium leeks (white and pale green parts only), thoroughly rinsed and drained, halved lengthwise, and sliced ½ inch thick
• 2 medium carrots, peeled and cut into ½-inch dice
• 2 celery stalks, cut into ½-inch dice
• 2 cups peeled and diced Yukon gold potatoes, cut into ½-inch cubes
• 1 small zucchini, cut into ½-inch dice

Heat 2 tablespoons of oil in a large stockpot over medium heat. Add the onion and leeks and cook, stirring occasionally, until translucent, about 10 minutes. Add the carrots, celery, potatoes, zucchini, 2 teaspoons of salt, and ¼ teaspoon of pepper. Cook for 5 minutes, stirring occasionally.

Pour in the vegetable broth and 2 cups of water, cover the pot, and bring to a boil. Add the bay leaf, thyme sprig, Parmesan cheese rind, and green beans. Reduce the heat to maintain a simmer and cook, partially covered, for 20 minutes.

Add the cannellini beans and cook for 15 minutes more. While the soup is simmering, prepare the pistou.

For the Pistou

• 2 cups packed fresh basil leaves
• 2 cloves garlic, halved
• ¼ cup extra virgin olive oil
• 1½ tablespoons tomato paste
• 1 cup freshly grated Parmesan cheese
• Kosher salt
• Freshly ground black pepper

Put the basil, garlic, 2 tablespoons of the oil, the tomato paste, and 1 cup Parmesan cheese into a food processor. Process until coarsely chopped. Scrape down the sides with a spatula and add the remaining 2 tablespoons of oil. Blend again to make a paste. Add ¼ teaspoon of salt and 1/8 teaspoon of pepper, pulse for 30 seconds more, and transfer to a mixing bowl.

Discard the thyme sprig, bay leaf, and Parmesan cheese rind from the soup. Ladle the soup into individual bowls. Top each serving with a generous spoonful of pistou and serve with a Parmesan crisp.

The Pollan Family Table is available for purchase on Amazon and other retailers.