Soupe au Pistou
A rustic Provençal summer vegetable and bean soup finished with a fragrant garlic-basil pistou stirred in at the table.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Drain the soaked white beans, cover with fresh water, and simmer about 45 minutes until nearly tender, then season with salt.
- 2
Add the carrots and potatoes to the beans and their liquid along with enough water to make a soupy base, and simmer 10 minutes.
- 3
Stir in the zucchini, green beans, and pasta, then cook another 12 to 15 minutes until all the vegetables and pasta are tender.
- 4
Meanwhile make the pistou by pounding or blending the basil, garlic, and Parmesan with the olive oil into a thick fragrant paste, seasoning with a pinch of salt.
- 5
Ladle the hot soup into bowls and let each diner swirl in a generous spoonful of pistou, with extra Parmesan passed at the table.
Plan it in Listahan
Add Soupe au Pistou to your week, check it against your household's allergens, and build the shopping list automatically.