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French · Soup
Soupe au Pistou
Provençal vegetable soup: a root-vegetable and bean base simmered ahead, then brightened with green beans, pasta and saffron and stirred at the table into a thick pounded paste of garlic, basil, tomato, Parmesan and olive oil.
- Yieldabout 4 litres, 8 servings
- Hands-on35 min
- Total1 h 29 min
- Difficulty
Ingredients
Soup base
- 3 Lwater
- 2 tbspsalt
- 260 gcarrots, diced
- 300 gwaxy boiling potatoes, diced
- 180 gwhite of leeks or yellow onions, diced
- 300 gfresh shelled white or cranberry beansoptional
Green vegetables and flavourings
- 220 ggreen beans, diced
- 100 gsmall pasta or spaghetti broken into 1 cm pieces
- 1 slicestale white bread, crumbled
- 170 gcanned cannellini, navy or kidney beans (if no fresh beans), drainedoptional
- 1 pinchsaffron threads
- 1 pinchblack pepper
- 200 gzucchini, green peas and/or bell peppers, dicedoptional
Pistou
- 4 clovesgarlic
- 4 tbsptomato paste
- 10 gfresh basil leaves (or 1½ tbsp dried), chopped
- 50 gParmesan, finely grated
- 120 mlolive oil
- 3 tbspflat-leaf parsley, chopped
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