Soupe au pistou – Provençal vegetable soup with basil sauce Recipe
Soupe au pistou is a summer soup from Provence, full of vegetables, beans and pasta, served with a generous spoonful of aromatic sauce made from basil, garlic and cheese. It’s a bit like Italian minestrone, but instead of pesto you add French pistou, usually without nuts. In France it often appears at family dinners when you need to use up garden vegetables and feed a bigger crowd.
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
6
Ingredients
- potatoes - 300 g
- carrot - 2 pieces
- zucchini - 1 piece
- green beans - 150 g
- tomatoes - 3 pieces
- onion - 1 piece
- garlic - 5 cloves
- white beans - 400 g
- pasta - 120 g
- vegetable stock - 1.5 l
- basil - 1 bunch
- cheese - 50 g
- olive oil - 5 tablespoons
- salt
- pepper
Main Ingredient:
Vegetables
Preparation
- Peel the onion and dice it finely. Finely chop 2 cloves of garlic, set the remaining ones aside for the pistou sauce.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 4–5 minutes, stirring, until they soften and become slightly translucent but not browned.
- Peel the carrot and potatoes and cut them into small cubes. Slice the zucchini into half-moons. Cut the green beans into pieces about 2–3 cm long.
- Add the carrot, potatoes and green beans to the pot. Stir and cook for 3–4 minutes to warm the vegetables through slightly.
- Pour in the stock, bring to a boil, reduce the heat and cook for about 10 minutes, until the vegetables start to soften.
- Scald the tomatoes with boiling water, peel off the skins and dice them (if using canned tomatoes, just add them). Add the tomatoes to the pot along with the pasta and cook for another 8–10 minutes, until the pasta is al dente and the vegetables are tender but not mushy.
- Add the drained and rinsed white beans, season the soup with salt and pepper. Cook for another 3–4 minutes over low heat.
- Meanwhile, prepare the pistou: in a mortar or bowl crush the remaining 3 cloves of garlic with a big pinch of salt into a paste. Add the basil leaves (without the tough stems) and pound until the herbs break down and release their juices.
- Add the grated cheese and 3 tablespoons of olive oil, mixing until you get a thick green sauce. If you don’t have a mortar, you can blend everything with a hand blender until smooth.
- Ladle the hot soup into bowls and top each portion with 1–2 tablespoons of pistou sauce. Don’t stir it in right away – let everyone swirl the sauce into their own bowl.
Storage
In fridge:
3 days
Freezing:
Yes
Zupę przechowuj bez sosu pistou, w szczelnym pojemniku. Makaron może lekko napęcznieć, więc przy podgrzewaniu dolej odrobinę wody lub bulionu. Pistou trzymaj osobno w małym słoiczku w lodówce do 3 dni.
Recipe submitted by
Marek, Site owner
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Updated:
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