Soupe Au Pistou from Jody Williams | Genius Recipes | Food52

This week's Genius Recipe is a soup that breaks all the rules. And you still get a rich, summery vegetable soup all the same. This recipe is a great fridge clearer (and freezer stocker) for those last two carrots in the bag, that too-big zucchini, any random vegetables you've got.

Jody Williams, the chef and owner of beloved New York City restaurant Buvette and co-owner of Via Carota with her partner Rita Sodi, makes her soupe au pistou with unusual—and very effective—restraint. There’s no sautéeing. Just water, no stock. Not even garlic in the pistou. You pile every last vegetable into a pot with water and then leave it alone to simmer for a good while. Yet what you get is still a bowl of rich, spoonable vegetables, not suffering from skirting the crowd. GET THE RECIPE ►► https://f52.co/2BSBldD

INGREDIENTS
2 cups dried cranberry or cannellini beans (or a mix), soaked overnight and drained
2 celery stalks, diced
2 large carrots, peeled and diced
1 medium yellow onion, peeled and diced
1 fennel bulb, including the light green stems, diced
one 15-ounce can whole peeled tomatoes, seeded if you like and chopped
6 large outer escarole leaves, torn into pieces (or another hardy green, like kale)
1 large handful green beans, trimmed and cut in half crosswise
1 leek, white and light green parts only, thinly sliced
2 small zucchini, diced
Pinch red chili flakes, plus more as needed
Coarse salt
2 cups fresh basil leaves, washed and dried
1/2 cup extra-virgin olive oil, plus more for serving
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving

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