Description
Soupe au pistou is a traditional Provençal vegetable and bean soup enhanced with a flavorful basil garlic sauce called pistou. Featuring a medley of fresh vegetables, tender beans, and small pasta, this comforting soup is simmered to perfection and served with a vibrant, cheesy pistou that adds a delicious punch of flavor.
Ingredients
For the soup
- 1 cup (200g) dried beans
- 2 bay leaves
- 3 tablespoons olive oil
- 2 medium onions, peeled and diced (or 3 leeks, cleaned and sliced)
- 2 teaspoons chopped fresh thyme
- 2 medium carrots (6 ounces, 170g), peeled and diced
- 2 medium zucchini (1 pound, 450g), diced
- 8 ounces (260g) green beans, tips removed and cut crosswise into quarters
- 6 cloves garlic, peeled and minced or thinly sliced
- 1 tablespoon sea salt
- Freshly ground pepper, to taste
- 1 cup (250g) fresh or frozen peas
- 1 cup (100g) dried pasta (small variety such as orzo, vermicelli, elbows, or shells)
For the pistou
- 1 large clove garlic, peeled
- Pinch of salt
- 2 cups (40g) gently packed fresh basil leaves
- 1/4 cup (60ml) olive oil
- 1 small tomato, peeled, seeded, and diced
- 1 1/2 ounces (45g) Parmesan cheese, grated
Instructions
- Prepare the beans: Rinse and sort the dried beans. Soak them overnight in cold water, fully covered.
- Cook the beans: Drain the soaked beans and place them into a large saucepan with the bay leaves and 1 1/2 quarts (1.5 liters) of water. Simmer for about one hour or until tender, adding more water as needed to keep beans covered. Once cooked, remove from heat and set aside.
- Sauté the vegetables: Heat olive oil in a Dutch oven or large stockpot over medium heat. Add onions or leeks and sauté until soft and translucent, stirring occasionally.
- Add remaining vegetables and seasonings: Stir in chopped thyme, diced carrots, zucchini, green beans, minced garlic, and sea salt. Season with freshly ground pepper. Continue to cook, stirring occasionally, until the vegetables are fully cooked and tender.
- Combine soup ingredients: Add the cooked beans along with their cooking liquid back into the pot. Then add peas, dried pasta, and 2 quarts (2 liters) water. Bring the mixture to a boil, then reduce heat and simmer for a few minutes until the pasta is cooked through.
- Make the pistou sauce: While the soup is simmering, pound the garlic into a paste using a mortar and pestle or food processor, seasoning with a pinch of salt. Coarsely chop basil leaves and pound them into the garlic until smooth. Slowly drizzle in olive oil while continuing to pound. Incorporate the diced tomato and grated Parmesan cheese. Taste and adjust salt as needed.
- Serve: Ladle hot soup into bowls and add a generous spoonful of pistou in the center of each. Gently swirl the sauce into the soup. Serve additional pistou on the side for extra flavor.
Notes
- If the soup becomes too thick, thin it with additional water to desired consistency.
- Keep cooked pasta separate if not serving all soup immediately to prevent it from becoming overly soft. Add pasta as needed when serving.
- Feel free to vary the vegetables according to availability and personal preference.
- You can substitute canned beans (2 cups drained) or use freshly cooked shelling beans for convenience.
- Adding extra herbs while sautéing vegetables can enhance the flavor.
- Store leftover pistou separately to maintain its fresh taste.
- Prep Time: 12 hours 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French, Provençal
