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Soup au pistou – a hearty Provencal soup

Soupe au pistou is a French Provencal soup with summer vegetables and beans, hearty enough to be a meal on its own. Pistou is an easy French version of pesto.

Soup au pistou – a hearty Provencal soup
1 hours 30 minutes 8 people Main course
Soup au pistou – a hearty Provencal soup

Ingredients

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  • 150 grams canned red kidney beans
  • 100 grams canned white beans
  • 150 grams green beans
  • 6 carrots
  • 1 medium-sized waxy potato
  • 1 zucchini
  • 1 onion
  • 1 leek
  • 300 grams of tomatoes
  • 80 grams of elbow macaroni
  • A good handful of Gruyere cheese
  • 100 grams of smoked bacon (optional)
  • 3 litres of water
  • Pepper and salt

Pistou ingredients

  • 4 cloves of garlic
  • A large handful of fresh basil
  • 50 ml olive oil
  • Pepper and salt
Soup au pistou – a hearty Provencal soup ingredients
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Kitchen equipment

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  • Large pot
  • Cutting board & chef’s knife
  • Vegetable peeler
  • Small sieve
  • A mortar or a (small) blender


Preparation

1 hours 30 minutes 8 people Main course

View the original recipe via:
https://ohmydish.com/recipe/soup-au-pistou-a-hearty-provencal-soup


Preparation – 20 minutes

Add 3 litres of water to a pot and bring it to a roaring boil. Add the pieces of smoked bacon, if you are using them for this recipe.

Meanwhile, peel and finely chop the onion. Wash the leeks, remove the green part, and cut the vegetable into thin (half) slices.

Peel the carrots, remove the ends, and cut them into medium-sized pieces. Remove the ends of the zucchini and cut them into cubes.

Peel the potato and also cut it into cubes. Remove the ends of the green beans and give them a good chop. Remove the crowns of the tomatoes and cut them into large chunks.

Rinse the red and white beans and put them aside.

Soup au pistou – a hearty Provencal soup
Soup au pistou – a hearty Provencal soup

Finish the soupe au pistou – 1 hour + 10 minutes

Add the onion, leeks, carrots, zucchini, potato, green beans, and tomatoes to the boiling water and bring down the heat.

Cook the vegetables for approximately an hour; this will really flavour the water and turn it into a stock.

Make the pistou while the soup is cooking, this is a French kind of pesto. Use a mortar or a small blender. Peel the cloves of garlic and puree them with fresh basil. Drizzle in some 50 ml olive oil to make it a creamy sauce and season it with pepper and salt.

Add the macaroni, red and white beans to the soup, letting everything cook for another ten minutes on low heat. Season the soup with pepper and salt, then serve with the pistou and grated cheese. Enjoy!


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