Light Vegetable Soup with Pistachio Pistou

• MAKE-AHEAD
• VEGETARIAN

BROTH

1. 2 quarts of water
2. 1/4 cup tomato paste
3. 3 large carrots, thickly sliced
4. 3 medium onions, coarsely chopped
5. Two 2-inch wedges of green cabbage (about 6 ounces)
6. 2 celery ribs, coarsely chopped
7. Trimmed stems from 1 fennel bulb
8. 6 thyme sprigs
9. 4 large garlic cloves, smashed
10. Salt

SOUP

1. 2 medium carrots, thinly sliced
2. 1 medium parsnip, cut into 1/4-inch dice
3. 1 large fennel bulb, stems trimmed, bulb halved, cored and thinly sliced lengthwise
4. 1 medium onion, minced
5. 1 small zucchini, cut into 1/4-inch dice
6. 4 plum tomatoes, cut into 1/2-inch dice
7. Salt and freshly ground pepper
8. Pistachio Pistou
9. Shavings from one 2-ounce piece of Parmesan cheese

1. In a saucepan, whisk the water into the tomato paste. Add the carrots, onions, cabbage, celery, fennel stems, thyme and garlic. Season with salt and cook over low heat for 1 hour. Strain the broth into another large saucepan and discard the vegetables.
2. Bring the broth to a boil. Add the carrots, parsnip, sliced fennel and onion. Reduce the heat to moderate, cover and simmer until the vegetables are tender, about 5 minutes. Add the zucchini and tomatoes, cover and simmer for 3 minutes longer. Season with salt and pepper.
3. Ladle the soup into shallow bowls and stir about 1/2 tablespoon of the Pistachio Pistou into each bowl. Top with the Parmesan shavings and serve.