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France · Cuisine provençale
Soupe au pistou
A summer vegetable and bean soup, perfumed at the end with a pistou of basil, garlic and olive oil.
translation Translated from French. Translation by Hugo Lefèvre. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 6
- Preparation
- 30 min
- Cooking
- 50 min
- Total
- 80 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine provençale (FR) — declared by the author
- Soup
- Everyday
- Boiled
Ingredients
For 6 servings
- 200 g fresh or dried white beans (soaked)
- 200 g green beans
- 2 piece courgettes
- 2 piece potatoes
- 2 piece carrots
- 3 piece tomatoes
- 50 g vermicelli or small pasta
- 2 l water
- 1 bunch basil (for the pistou)
- 3 clove garlic
- 6 tbsp olive oil
Method
- Step 1. Cook the white beans in water with a little salt until almost tender.⏱ 30 min
- Step 2. Add the carrots and potatoes in small dice, then the cut green beans. Keep cooking.⏱ 15 min
- Step 3. Add the courgettes, peeled tomatoes and vermicelli. Cook until the pasta is tender.⏱ 10 min
- Step 4. Pistou: pound the garlic with salt, add the basil leaves, then the oil in a thin stream to make a smooth paste.
- Step 5. Off the heat, serve the soup and add the pistou to each bowl or by the ladle. Some add grated cheese.
Story and cultural note
A soup from Provence: the pistou, close to Genoese pesto but without pine nuts in the classic Provençal version, is added off the heat to keep the aroma of the basil.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVegetarian
ContainsGluten (cereals)MilkTree nuts
May contain traces ofCelery
