Gastronomixs

Soupe au pistou

Provençal vegetable soup based on beans and a ‘pistou’, a sort of pesto.

Recipe makes 5 litres/20 portions.

Soupe au pistou

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Ingredients

750

g

white, red, and green beans

3

litres

water

20

sprigs

basil

150

g

Parmesan cheese

10

cloves

garlic

 

 

olive oil

500

g

French beans

500

g

haricots verts

250

g

celery

400

g

carrot

500

g

onion

500

g

courgettes

600

g

waxy potatoes

15

g

tomatoes

4

 

bay leaves

5

sprigs

thyme

4

sprigs

rosemary

 

 

pepper

 

 

salt

Preparation method

  • Soak the beans in the water for twelve hours.
  • To make the pistou, mix the basil, Parmesan cheese, garlic, and olive oil in the food processor until you have a smooth paste.
  • Clean the French beans, haricots verts, celery, carrots, onions, courgettes, and potatoes.
  • Cut the vegetables into appropriate sizes so that they cook evenly.
  • Peel the tomatoes and remove the seeds. Cut into 5x5mm cubes.
  • Place the beans in a large pan together with the liquid and bouquet garni. Gently bring to the boil and skim off the froth regularly.
  • After cooking for 30 minutes, add the potatoes and chopped vegetables, except for the courgette and tomatoes. Then leave to gently cook for 20 minutes.
  • Season to taste with salt and pepper.
  • As soon as all the vegetables and beans are cooked, add the courgette and tomatoes.
  • If you want to use the soup later, cool it down (excluding the courgette and tomatoes) to 4°C as quickly as possible. Heat the required amount just before serving.
  • Finish with the pistou.

Serving suggestions

  • Variation tip: instead of using basil for the pistou, use other green herbs such as parsley, chives, dill, tarragon, or chervil.
  • Variation tip: use roasted aubergine compote to enhance the Provençal character of the soup.

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