Soupe au Pistou
Try to have all the vegetables diced and sliced about the same size, which makes for a nice presentation. Of course, you can vary the vegetables according to whats available. Feel free to add any other herbs when sauteing the vegetables. If you wish to use canned beans, use 2 cups (300g, drained) or for a real treat, use 2 cups of fresh cooked shelling beans. There are a variety of ways to make this soup. Some people will cook the beans in one large pot with 3 quarts (3l) of water, then just add the vegetables once the beans are tender. I like to cook or sweat vegetables, in a saute pan first, which encourages extra flavor out of them.
Try to have all the vegetables diced and sliced about the same size, which makes for a nice presentation. Of course, you can vary the vegetables according to whats available. Feel free to add any other herbs when sauteing the vegetables. If you wish to use canned beans, use 2 cups (300g, drained) or for a real treat, use 2 cups of fresh cooked shelling beans. There are a variety of ways to make this soup. Some people will cook the beans in one large pot with 3 quarts (3l) of water, then just add the vegetables once the beans are tender. I like to cook or sweat vegetables, in a saute pan first, which encourages extra flavor out of them.
- pinch of salt
- 2 leaves
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh thyme
- 1/4 cup (60ml) olive oil
- 1 cup (200g) dried beans
- 2 medium onions (peeled and diced, or 3 leeks, cleaned and sliced)
- 2 medium carrots (6 ounces (170g) carrots, peeled and diced)
- 2 medium zucchini (1 pound (450g) diced)
- 8 ounces (260g) green beans (tips removed and cut crosswise into quarters)
- 6 cloves of garlic (peeled and minced or thinly sliced)
- 1 tablespoon sea salt (and freshly ground pepper to taste)
- 1 cup (250g) fresh or frozen peas
- 1 cup (100g) dried pasta any small variety will do (such as orzo, vermicelli, elbows, or
- 1 large clove of garlic (peeled)
- 2 cups (40g) gently packed fresh basil leaves
- 1 small tomato peeled, (seeded, and diced)
- 1 1/2 ounces (45g) parmesan cheese (grated)
- Carbohydrate 4.86215999992063 g
- Cholesterol 0 mg
- Fat 2.10808800086295 g
- Fiber 0.988800029613825 g
- Protein 0.653055999981951 g
- Saturated Fat 0.303935200118393 g
- Serving Size 1 1 Serving (124g)
- Sodium 33.7312999999882 mg
- Sugar 3.87335997030681 g
- Trans Fat 0.0786730000215687 g
- Calories 39 calories
Step-by-step
- Rinse and sort the beans. Soak the beans overnight covered in cold water.
- The next day, drain the beans and put them in a large saucepan with the bay leaves and enough water to cover the beans with about 1 1/2 quarts (1.5l) of water. Cook the beans for about an hour, or until tender, adding more water if necessary to keep them immersed. Once cooked, remove the beans from the heat and set aside.
- In a Dutch oven or large stockpot, heat the olive oil.
- Add the onions or leeks and cook, stirring occasionally, until soft and translucent.
- Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Season with pepper, and cook, stirring occasionally, until the vegetables are completely cooked. Add the cooked beans and their liquid, then the peas and pasta, plus 2 quarts (2l) water. Bring the soup to a boil, and simmer a few minutes until the pasta is cooked.
- While the soup is cooking, make the pistou.
- Pound the garlic to a paste in a mortar and pestle (or use a food processor) with a generous pinch of salt.
- Coarsely chop the basil leaves and pound them into the garlic until the mixture is relatively smooth.
- Drizzle in the olive oil slowly, while pounding, then pound in the tomato and cheese. Taste, and season with more salt if desired.
A Taste of Provence: My Simple Soupe au Pistou
As a busy working mom, finding time to cook a delicious and healthy meal can sometimes feel like a Herculean task. But this Soupe au Pistou recipe is a game-changer. Not only is it incredibly flavorful, but it's also surprisingly easy to whip up, even on a weeknight. It’s become a regular in our family’s rotation, and I’m thrilled to share it with you.
The beauty of this recipe lies in its simplicity. The vibrant green of the pistou, a Provençal pesto, contrasts beautifully with the colorful assortment of vegetables. It’s a hearty, satisfying soup that’s perfect for a chilly evening or a light lunch. And what I love most is the versatility – feel free to adjust the vegetables based on what’s in season or what you have on hand. One time, I even added some leftover roasted butternut squash, and it was fantastic!
The magic of the pistou: This vibrant sauce is what elevates this soup from simple to spectacular. The combination of fresh basil, garlic, olive oil, and parmesan creates a depth of flavor that’s truly unforgettable. I’ve experimented with different variations – sometimes adding a little pine nut for extra crunch, or a squeeze of lemon for extra brightness. But the basic recipe is always a winner.
Tips for a stress-free cooking experience: My number one tip is to prep the vegetables ahead of time. Chopping them all up while you’re listening to your favorite podcast on a Sunday afternoon is a great way to make the weeknight cooking process much smoother. Another tip is to use canned beans if you’re short on time. While I love the taste of freshly cooked beans, the convenience of canned beans is a lifesaver on busy days.
This recipe also teaches great cooking skills. The process of making the pistou, for instance, is a lesson in patience and attention to detail. It's a reminder to slow down, savor the process, and enjoy the aroma of fresh herbs filling your kitchen. And watching the vegetables gently soften in the pot is a meditative experience that brings a sense of calm to a busy day.
Beyond the deliciousness, this soup also offers a healthy and balanced meal. Packed with vegetables and protein, it’s a nourishing and satisfying option for the whole family. This makes it a win-win situation – a delicious and healthy dinner that won't take up your entire evening.
I often serve this soup with a crusty bread to soak up the delicious broth, but it also pairs beautifully with a simple green salad. It's the kind of soup you can easily scale up or down, making it perfect for everything from a cozy night in to a larger gathering. The leftovers are even better the next day!
So, whether you’re a seasoned chef or a beginner cook, this Soupe au Pistou is a recipe worth trying. It’s a testament to the fact that simple, fresh ingredients, combined with a little bit of love, can create truly extraordinary results. Enjoy!
A Note on Ingredients: I've included specific measurements in the recipe, but feel free to experiment with different quantities and types of vegetables. The beauty of this soup is its adaptability. It's your chance to get creative and add your own personal touch.
