Pesto Soup: Pistou
5 Nov
This soup is a variation on Minestrone, or Chunky Vegetable Soup, depending on which heading you want to go by. I’d say Chunky Vegetable, because this isn’t what I think of when I think of Minestrone. When you mix some pesto in, it becomes Pistou, a warming, earthy bowl of soup perfect for these chilly fall days. I used homemade chicken stock, diced pumpkin, some end of season cherry tomatoes and wheat berries for heft.
This one’s a fridge-clearer; it didn’t call for wheatberries, but I needed to use some up that were in the fridge, so in they went. Ditto the pesto, which actually worked better than I thought it would. The recipe calls for “hard vegetables” and “soft vegetables,” so the possibilities are really wide open (my hard was pumpkin and soft was… not there, I meant to use kale but forgot).
I made it a little more special with some homemade croutons. Not the best soup I’ve ever made, but a valuable method for creating a meal out of whatever’s on hand.
