Soup au pistou – a hearty Provencal soup

Name: Soup au pistou – a hearty Provencal soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8
Cuisine: french
Ingredients: 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; 4 cloves of garlic; A large handful of fresh basil; 50 ml olive oil; Pepper and salt

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.

1 hours 30 minutes

8 persons

Main course

Soup

Recipe soup au pistou – a hearty provencal soup

Made by Véronique

Published at 2020-09-16, this recipe is for 8 persons and takes 1 hours 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

20 minutes

Time cooking

1 hours 10 minutes

Total time

1 hours 30 minutes

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.

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!