Soupe au Pistou with White Beans and Summer Vegetables
Soupe au Pistou is a summery vegetable soup from Provence, refined with fresh basil and garlic pesto and Parmesan. It is filling and works well as a hearty main course.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 3 tbsp Olive oil
- 1 pc Onion
- 1 pc Leek
- 2 pc Carrots
- 150 g Green beans
- 1 pc Zucchini
- 2 pc Waxy potatoes
- 3 pc Tomatoes
- 1 can White beans (drained weight about 240 g)
- 80 g Small pasta (e.g. ditalini)
- 1.5 l Water
- 1 tsp Salt
- Black pepper, freshly ground
- 2 pc Garlic cloves
- 1 bunch Basil
- 4 tbsp Olive oil for the pistou
- 60 g Parmesan, freshly grated
Method
- Peel the onion and garlic cloves and dice them finely. Trim the leek, halve it lengthwise, wash it and slice it into thin rings. Peel the carrots and cut them into small cubes. Trim the green beans and cut them into pieces three centimeters long. Wash the zucchini and potatoes and cut them into small cubes. Score the tomatoes, blanch them briefly, peel them and roughly dice them.
- Heat the olive oil in a large pot. Sweat the onion, leek and carrots over medium heat for about 5 minutes, without letting them take on color.
- Add the potato cubes, green beans and zucchini and sweat for 2 more minutes. Pour in the water, season with salt and pepper and bring to a boil. Then let the soup simmer over low heat for about 15 minutes.
- Add the tomato cubes and the drained white beans. Stir in the pasta and simmer for another 8 to 10 minutes, until the pasta and vegetables are cooked through.
- For the pistou, pluck the basil leaves from the stems and finely blend them with the garlic, the olive oil and 3 tbsp Parmesan in a tall container using an immersion blender. Season with salt and pepper to taste.
- Remove the soup from the heat, adjust the seasoning and divide it among pre-warmed bowls. Serve each portion with a tablespoon of pistou and some Parmesan.