SOUPE SU PISTOU

Makes 6 servings 

400 g butternut squash 
60 g shell beans, soaked overnight in 8 cups water 
50 g yellow onions, peeled, chopped 
30 g leeks, white part, thinly sliced 
250 g extra virgin olive oil 
225 g canned whole, peeled San Marzano tomatoes 
200 g romano beans, topped and tailed 
200 g wax beans, topped and tailed 
200 g dried pasta shells 
90 g Parmesan cheese, grated 

Peel squash and remove seeds. Cut squash into 1-inch cubes. Toss squash with olive oil and salt, and place on a baking pan. Add 1 cup water to pan and cover with foil. Roast squash 1 ½ to 2 hrs @ 400° F until soft enough to mash with a fork. Cook shell beans 40-45 mins @ until soft but not falling apart; drain beans and cover with enough cooking liquid to cover. Sauté onions, leeks, and garlic in olive oil in a large pot over medium heat until softened, about 10 mins. Add tomato and simmer for 10 mins more. Add squash to onion-tomato base. Blanch romano beans and yellow wax beans separately until tender and add to pot. Cook pasta in salted water until tender; drain pasta and add to pot. Add water/stock to onion-tomato base; taste for salt and adjust. Simmer soup for 15 mins. Allow to rest for 30-60 mins before reheating and serving. 

Spoon 30 ml pistou in each bowl and sprinkle with grated Parmesan (see recipe below) on top.

PISTOU 
40 g basil leaves
240 ml olive oil  
10 g garlic, peeled, roughly chopped

Pound garlic to a smooth paste with a pinch of salt. Roughly chop basil leaves with a sharp knife. Add basil in finger-fulls, pounding each to a paste before adding the next. Stir in olive oil. Store under ½ inch of olive oil 

©2022 Christopher Lee