Soup Pistou

I wanted to try this warm Provençal Soup Pistou because it utilized so many ingredients that were in our CSA box: knobby carrots, a small but pungent bunch of celery, a petite fennel bulb with huge aromatic fronds, and beautifully irregular heirloom tomatoes.

I made a vegetable stock, and per the instructions pureed the vegetables from the stock and added it back into the pot along with some more cut up vegetables, a leftover parmesan crust and canned beans. The result with a dollop of pesto on top made hot soup in this unusually cool summer a wonderful, though time consuming meal.