Soupe au pistou
Provençal soup of white and green beans, courgette, potato and small pasta, finished at the table with a pounded basil and garlic pistou.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Serves
- 6
- Difficulty
- Medium
Method
- Soften the onion and carrots in 2 tbsp of the oil in a large pot for 5 minutes.
- Add the potatoes, tomatoes, white beans and water. Season with salt, bring to the boil and simmer for 25 minutes.
- Add the green beans and courgettes and cook for a further 15 minutes.
- Tip in the pasta and cook for 8 to 10 minutes until tender. Add pepper.
- Meanwhile make the pistou by pounding the garlic with a pinch of salt, then the basil leaves, before working in the olive oil a little at a time to a loose paste.
- Turn off the heat and let the soup settle for 5 minutes.
- Ladle into bowls and let everyone stir a big spoonful of pistou into their own soup.
Pistou is never cooked. It goes in at the table so the basil keeps its perfume. Without cheese, this version lets the garlic and olive oil come through even more clearly.
