ReceptnaptárSoupe au pistou (Provençal vegetable soup with basil pistou)
Soupe au pistou is the summer soup of Provence: a comforting vegetarian dish cooked with vegetables and beans, whose soul is the basil-and-garlic pistou stirred in at the end. It is like Italian pesto, but without the nuts and much more garlicky. It is built on everything the summer market has to offer.
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Ingredients
Method
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- Cook the onion in the olive oil in a large pot for 4 minutes, add the carrots and potatoes, and stir for another 3 minutes.
- Pour in the water or stock, add salt and cook for 15 minutes.
- Add the courgette and green beans and cook for another 10 minutes.
- Add the white beans and the pasta and cook until the pasta is tender, about 8-10 minutes.
- Meanwhile, for the pistou, pound the basil with the garlic and cheese in a mortar, or purée with a hand blender, then gradually add the olive oil and some salt.
- Ladle the soup into bowls and stir a big spoonful of pistou into each. Serve the rest separately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Stir the pistou into the soup only at serving time and do not cook it. The freshness and aroma of basil disappear quickly with heat.
- Use seasonal vegetables: squash in autumn, peas in spring. The proportions are flexible.
- The pasta keeps softening in the soup, so add a little water to the leftovers the next day, or cook the pasta separately.
Frequently asked questions
How is pistou different from pesto?
Pistou contains no pine nuts (or walnuts). It is based on basil, garlic and olive oil, and is often made without cheese. The Provençal version tastes cleaner and lighter.
Can it be vegan?
Yes. Leave the Parmesan out of the pistou and add a spoonful of nutritional yeast flakes or an extra pinch of salt instead.
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