Soupe au Pistou

Name: Soupe au Pistou
Total time: 90 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup dried white beans, soaked overnight; 2 medium zucchini, diced; 2 medium carrots, diced; 2 medium potatoes, diced; 1 cup green beans, trimmed and cut; 1 cup small pasta or broken vermicelli; 2 cups fresh basil leaves; 4 garlic cloves; 1/2 cup grated Parmesan; 1/2 cup extra-virgin olive oil

A rustic Provençal summer vegetable and bean soup finished with a fragrant garlic-basil pistou stirred in at the table.

90 minutes

Serves 4

Lunch

Contains common allergens

Wheat

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Instructions

5 steps

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.

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