Chef Michael Symon's Vegetable Soup with Pistou
30 minsPrep Time
1 hr 30 minsCook Time
2 hrsTotal Time
- 3 15 oz. cans chickpeas, drained and rinsed
- 2 ribs of celery, diced (2c)
- 2 large carrots, peeled and thinly sliced in to rounds (2c)
- 1 medium yellow onion, peeled and diced (2c)
- 1 fennel bulb, including the light green stems, diced (3c)
- 1 leek, white and light green parts only, diced (2c)
- 15-ounce can crushed san Marzano tomatoes
- Pinch of red chili flakes
- Kosher salt and freshly ground black pepper
- Small bundle of rosemary/thyme/bay leaf, tied with butchers twine
- 2 cups roughly cut kale
- 1 cup thinly sliced sugar snap peas
- 2 small zucchinis, diced (2c)
- ¼ cup picked thyme leaves
- ¼ cup picked rosemary leaves
- ¼ cup sage leaves
- 1 cup parsley leaves and small stems
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon (1/4 c)
- Add the rinsed and drained chickpeas to a stock pot and cover by 2 inches with water, 10-12 cups of water.
- Add in the celery, carrots, onions, fennel, leeks, tomatoes and chili flakes. Add in the herb bundle. Season with salt and pepper and bring to a simmer.
- Cook for 45 minutes, until the vegetables are fragrant and tender. Stir in the kale, snap peas and zucchini and re- season with salt and pepper.
- Continue to cook for an additional 15-20 minutes, until all of the vegetables are cooked through. Remove the herb bundle and discard.
- In the meantime, make the pistou. In the bowl of a food processor add the thyme, rosemary, sage and parsley.
- Pulse until the herbs break down into a course crumb.
- Add the cheese then stream in the olive oil, pulsing until combined. Pour into a serving bowl and stir in the lemon juice and a pinch of salt.
- To serve: Ladle the soup into bowls and drizzle a spoonful of pistou over the top.