Traditional Provençal Soupe au Pistou
shared by Nibblore Cuisine
This hearty Provençal soup combines beans, summer vegetables and small pasta in a savory broth, finished with fresh basil pistou just before serving. Stirring in the pistou off the heat preserves its vivid color and fragrance, while adding the vegetables in stages keeps them tender without becoming mushy. It makes a satisfying lunch or relaxed family dinner. • Keep the soup at a gentle simmer after adding the cooked beans so they remain intact. • Do not boil the pistou in the soup, as direct heat will dull the basil's color and aroma. • If serving the soup later, cook the pasta separately and add it directly to the bowls so it does not absorb all the broth. • Replace either the white beans or kidney beans with an equal quantity of cooked borlotti beans. • If you do not have a mortar, pulse the pistou briefly in a small food processor to avoid warming the basil. • For a vegan version, replace the Parmesan with 30 g nutritional yeast and add an extra pinch of salt. • When fresh tomatoes are out of season, use 200 g canned chopped tomatoes instead. Store the soup and pistou separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently, adding a splash of water or stock, then stir the pistou into individual bowls. The soup can be frozen without the pasta for up to 2 months; add freshly cooked pasta after thawing. Do not freeze the pistou, as its color and texture will deteriorate.
- Total time
- 80 min
- Servings
- 6
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 2 tbspextra-virgin olive oil
- 1yellow onion, cut into 1 cm dice
- 2 clovegarlic, finely chopped
- 2carrots, cut into 1 cm dice
- 250 ggreen beans, trimmed and cut into 2 cm pieces
- 1medium zucchini, cut into 1.5 cm dice
- 2ripe tomatoes, seeded and diced
- 200 gwaxy potatoes, peeled and cut into 1.5 cm dice
- 240 gcooked white beans, rinsed and drained
- 240 gcooked kidney beans, rinsed and drained
- 1 ½ llow-sodium vegetable stock, hot
- 1bay leaf
- 100 gsmall dried pasta, such as macaroni or ditalini
- 1 ½ tspfine salt, or to taste
- ¼ tspground black pepper
- 50 gfresh basil leaves
- 2 clovegarlic, roughly chopped
- 50 gParmesan cheese, finely grated
- 80 mlextra-virgin olive oil
- 1 pinchfine salt, for the pistou
Instructions
- 1Heat 2 tablespoons olive oil in a 5- to 6-litre Dutch oven or heavy pot over medium heat. Add the onion and carrots, then cook for 7 to 8 minutes, stirring regularly, until the onion is translucent but not browned.
- 2Add the 2 finely chopped garlic cloves and cook for 30 seconds. Stir in the tomatoes and cook for another 4 minutes, until they begin to release their juices.
- 3Add the potatoes, hot stock, bay leaf, 1 teaspoon salt and the pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, partially cover and cook for 10 minutes.
- 4Add the green beans and simmer for 8 minutes. Stir in the zucchini, white beans and kidney beans, then cook at a gentle simmer for another 5 minutes.
- 5Add the pasta to the pot and cook uncovered according to the package directions, usually 7 to 10 minutes, stirring two or three times. Remove from the heat when the pasta is al dente and the potatoes are easily pierced with the tip of a knife; add a little hot water if the soup becomes too thick.
- 6While the pasta cooks, make the pistou. Pound the basil leaves, 2 roughly chopped garlic cloves and a pinch of salt in a mortar until they form a paste. Mix in the Parmesan, then gradually stir in the 80 ml olive oil until the sauce is thick and smooth.
- 7Remove the pot from the heat and discard the bay leaf. Taste, then add up to the remaining 1/2 teaspoon salt if needed. Let the soup rest for 5 minutes so the broth can settle.
- 8Ladle the piping-hot soup into six bowls. Top each serving with a generous spoonful of pistou and have diners stir it in just before eating; serve the remaining pistou on the side.