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Soupe au pistou

Name: Soupe au pistou
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: FR
Ingredients: 3 tbsp olive oil; 1 onion, chopped; 1 leek, sliced and washed; 2 carrots, diced; 2 medium potatoes, peeled and diced; 2 tomatoes, chopped; 1.75 litres water or vegetable stock; 1 tsp salt; 2 courgettes (zucchini), diced; 200 g green beans, cut into 2 cm pieces; 1 can (400 g) white beans (cannellini or haricot), drained; 80 g small pasta (macaroni or broken spaghetti); 3 garlic cloves, for the pistou; 40 g fresh basil leaves (a large bunch), for the pistou; 6 tbsp olive oil, for the pistou; 50 g Parmesan, grated, plus extra to serve

25m

Prépa

45m

Cuisson

Portions

Facile

Difficulté

Soupe provençale aux légumes d'été, haricots blancs et petites pâtes, relevée d'un pistou au basilic, ail et huile d'olive.

#french#provence#soup#basil#vegetables#beans#summer

Portions

Ingrédients

Nutrition

calories380

protein13g

carbs42g

fat18g

fiber10g

Par portion

Étapes

Start the soup

Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the onion and leek and cook for 5 minutes, stirring, until soft.

⏱5:00

Add the root vegetables

Add the carrots, potatoes, tomatoes, water or stock and salt. Bring to a boil, then lower the heat and simmer for 15 minutes.

⏱15:00

Add the green vegetables and beans

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Cook the pasta

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Make the pistou

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Finish and serve

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Start the soup

Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the onion and leek and cook for 5 minutes, stirring, until soft.

⏱5:00

Add the root vegetables

Add the carrots, potatoes, tomatoes, water or stock and salt. Bring to a boil, then lower the heat and simmer for 15 minutes.

⏱15:00

Add the green vegetables and beans

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the pasta

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Make the pistou

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Finish and serve

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History & Culture

The Story Behind the Dish

📍 Provence (Nice and Marseille)📅 19th century🌿 FR

Soupe au pistou is the summer soup of Provence, made when gardens overflow with beans, courgettes and basil. Every family has its own mix of vegetables, but the pistou stirred in at the end is always the star.

It is a close cousin of Italian minestrone with pesto from Genoa, just along the coast. The word pistou comes from the Provençal for 'pounded', because the basil and garlic are crushed in a mortar.