Soupe au pistou
Soupe au pistou, from above
VegProvence

Soupe au pistou

Summer vegetable soup with a basil and garlic swirl. Provence's answer to every glut.

75 minTime
13 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Pistou, Provence's pesto2 chapters · 1 min read

Make it your way

Grandma's waySummer vegetables and beans finished with pistou, no pine nuts.
The original
319kcalsame
13 gproteinsame
7 gfibresame
75minutessame

Soupe au pistou.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Cannellini beans¾ cup dry white or red beans, soaked
Green beansa big handful, in short pieces
Zucchini (courgette, baby marrow)2 small, diced
Potato2, diced
Carrot2, diced
Tomato2, chopped
Onion1, chopped
Pasta½ cup small pasta
Basil leaves2 big handfuls
Garlic4 cloves
Olive oil4 tbsp
Parmesan½ cup, grated
Water1.8 litres
Saltto taste
Black peppera few grinds

Method

5 steps
  1. 1Simmer the soaked beans in water until nearly tender.
  2. 2Add onion, carrot and potato and simmer 15 minutes, then the green beans, zucchini and tomato.
  3. 3Add the pasta and cook until tender.
  4. 4For the pistou, pound garlic with salt, then basil, then beat in olive oil and cheese.
  5. 5Take the soup off the heat and stir in the pistou, or serve it at the table to swirl in.
Serve it like this

Serve in deep bowls with a spoonful of pistou on top, extra pistou and grated cheese in small bowls on the table.

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Make it a meal

What goes with Soupe au pistou: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
On the side Tapenade15 min
On the side Aligot45 min
A little snack Socca30 min
To drink Chocolat chaud10 min
Something sweet Tarte au citron90 min
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