Soupe au Pistou with White Beans

Drain and rinse the white beans if using canned. Dice the tomatoes, carrot, celery, zucchini, and potato into uniform bite-sized pieces. Finely dice the yellow onion and mince the garlic cloves for the soup.

Wash and dry the basil leaves. Peel the remaining garlic cloves for the pistou.

In a large saucepan or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant, stirring frequently.

Add the diced carrot and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the diced tomato, zucchini, and potato. Stir to combine and let cook for 3 minutes.

Pour in enough water or vegetable broth to cover all the vegetables by about 2 inches. Season with 1 teaspoon salt and ½ teaspoon black pepper.

Add the white beans and bring the soup to a boil. Reduce heat to low and simmer for 25-30 minutes, or until all vegetables are tender and the beans are heated through.

While the soup simmers, combine the fresh basil leaves, 3 cloves of garlic, ½ cup olive oil, and ¼ teaspoon salt in a food processor or blender.

Blend until smooth and vibrant green, scraping down the sides as needed. The pistou should be pourable but thick.

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls and finish each serving with a generous spoonful of the fresh basil pistou swirled on top.

Serve immediately with crusty bread for dipping if desired.