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.
The main thing:
Other stuff:
Made by Véronique
Published at 2020-09-16, this recipe is for 8 people and takes 1 hours 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 06-04-2021
View the original recipe via:
https://ohmydish.com/recipe/soup-au-pistou-a-hearty-provencal-soup
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.
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!
