French · Starter
Soupe au Pistou
Provence in a bowl — a garden-vegetable soup finished with raw basil pistou stirred in at the table so the perfume hits first
- Prep
- 25 min
- Cook
- 50 min
- Serves
- 8
Ingredients
- Fresh white coco beans (or cooked cannellini) — 300 g
- Green beans, cut 2 cm — 200 g
- Courgette, 1 cm dice — 250 g
- Carrot, 1 cm dice — 150 g
- Waxy potato, 1 cm dice — 200 g
- Ripe tomatoes, chopped — 300 g
- Small macaroni — 100 g
- Vegetable stock — 2 L
- Basil leaves — 60 g
- Garlic — 15 g
- Olive oil — 100 ml
- Fine salt — 10 g
- Black pepper — 2 g
Method
- Simmer coco beans in the stock 20 min (skip if using cooked beans).
- Add carrot and potato; simmer 10 min.
- Add courgette, green beans, tomatoes and pasta; simmer 12 min until pasta is just tender. Season.
- Pound garlic with a pinch of salt in a mortar; add basil and pound to a paste, then work in olive oil to a loose pistou.
- Rest soup 5 min off the heat; check seasoning.
- Serve with a generous spoon of pistou swirled into each bowl at the table.