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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”
1hr 50mins

Ingredients Nutrition


  1. Heat the olive oil in a large soup pot. Add the onions and 1 tablespoon water to the pot. Cook over medium heat for 10 minutes, stirring regularly to avoid colouring, until soft and translucent. Add the rest of the vegetables, bay leaves, and thyme. Season with salt and pepper.
  2. Pour boiling water to just cover the vegetables and bring to a simmer. Cover, lower the heat to medium-low, and simmer for 1 1/2 hours, stirring regularly to make sure the vegetables don't stick to the bottom, and adding boiling water if it no longer covers the vegetables. After cooking for 1 hour and 20 minutes, add the macaroni and 1 cup boiling water and stir to combine. (The soup is best made a day ahead).
  3. Two hours or less before serving, prepare the pistou. Press the garlic cloves with a garlic press (or mince them finely) and combine the pulp and juices with the basil and grated cheese in a mortar. Grind into a paste with the pestle, adding olive oil little by little until the pistou forms a smooth paste. (This can also be done in a food processor, but the flavours won't be quite as stupendous and my grandmother won't be as proud of you). Transfer into a serving cup.
  4. Fish out the bay leaves and thyme sprigs from the soup, or just warn your guests not to eat them. Serve the soup hot or slightly warm, with pistou on the side for each diner to stir a spoonful into his bowl.

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