Soupe au Pistou is a delicious and versatile soup from the Provence. The pistou is very similar to pesto but lacks the pine nuts. Traditionally the pistou is made with a mortar and pestle but I tend to use my food processor. Please take my ingredients for the soup as a guideline and feel free to add or replace any ingredient mentioned with the veggies and beans you have at home right now. This soup can't go wrong and tends to taste even better the day after..Enjoy!
- Olive oil - 2 tbsp.
- White onion - 1, finely chopped
- Leek - 1, finely sliced
- Celery stick - 1, finely sliced
- Garlic - 2, finely chopped
- Potato - 1, chopped in cubes
- Carrot - 1, slice in 1/4
- Butter beans or borlotti beans - 1 can, drained
- Kidney beans - 1 can, drained
- Chopped tomatoes - 1 can
- Fresh thyme - 1 sprig
- Green beans - 1 handful, chopped in 1cm, 1/2 inch pieces
- Vegetable stock - 1.5L/ 6 cups
- Pasta - 1 large handful of any type of small pasta
- Salt & Pepper - to season
- Fresh Basil - 1 large handful
- Parmesan - 75g/ 3 oz.
- Sea salt - to season
- Olive oil - 3 tbsp.
- Garlic - 3 cloves, finely chopped
Heat the olive oil in large stockpot over a medium heat and sauté the onion, leek, celery stick and garlic for 5 minutes. Add the carrots, green beans and potato. Pour in the vegetable stock and season with salt, pepper, bay leaf and thyme. Bring to a boil and simmer for 15 minutes. Add the kidney beans, butter beans, can of tomatoes and courgette and continue cooking until all the vegetables are tender, about 10 minutes longer. Add the pasta and simmer till cooked, adding stock if the soup is too thick.
For the pistou sauce, combine the garlic, basil and sea salt in a food processor and purée, add the parmesan and olive oil to make a paste. Serve the soup with a dollop of pistou.