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Recipe · Provence
Soupe au pistou
Provençal vegetable soup with pistou
⏱ 60 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 g (11 oz)fresh white beansPaimpol cocos, or jarred
300 g (11 oz)fresh green beans
200 g (7 oz)fresh red beansor jarred
3zucchini
3carrots
2leeks
400 g (14 oz)very ripe tomatoes
200 g (7 oz)short pastaelbow pasta
2yellow onions
1large bunch of fresh basil
10 clovesgarlic
150 g (5 oz)grated Parmesan
200 ml (¾ cup)extra-virgin olive oil from Provence
100 g (3½ oz)toasted pine nuts
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) fresh white beans Paimpol cocos, or jarred
- 300 g (11 oz) fresh green beans
- 200 g (7 oz) fresh red beans or jarred
- 3 zucchini
- 3 carrots
- 2 leeks
- 400 g (14 oz) very ripe tomatoes
- 200 g (7 oz) short pasta elbow pasta
- 2 yellow onions
- 1 large bunch of fresh basil
- 10 cloves garlic
- 150 g (5 oz) grated Parmesan
- 200 ml (¾ cup) extra-virgin olive oil from Provence
- 100 g (3½ oz) toasted pine nuts
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soupe au pistou is a PROVENÇAL classic: a vegetable and bean soup finished with pistou (basil, garlic and olive oil) at the last moment.
- Prep all the vegetables: peel the 3 carrots and cut into 1.5 cm (⅝ in) cubes. Cut the 3 zucchini into 1.5 cm (⅝ in) cubes. Thinly slice the 2 leeks. Trim the 300 g (10½ oz) green beans and cut into 3 cm (1¼ in) pieces.
- Peel and chop the 400 g (14 oz) tomatoes: score a cross, blanch 30 seconds in boiling water, then plunge into ice water to slip off the skins. Seed and cut into 2 cm (¾ in) dice. Peel and slice the 2 yellow onions.
- Heat 5 tbsp olive oil in the very large 5 L (5 qt) pot over medium heat. Sweat the onions 8 minutes until soft.
- Add the leeks, carrots and green beans. Cook 5 minutes, stirring with a wooden spoon. Add 1.5 L (6⅓ cups) boiling water and bring to a simmer.
- Season with fleur de sel and plenty of pepper. Add the zucchini, tomatoes, white beans and red beans. Simmer 30 minutes over low heat until everything is tender.
- Meanwhile, make the PISTOU in the large marble mortar: pound the 10 garlic cloves (germ removed) with the leaves of the large bunch of basil, salt and pepper. Gradually work in 150 g (1½ cups) grated parmesan. Drizzle in the olive oil.
- Add the 200 g (7 oz) pasta 10 minutes before the end. NEVER cook the pistou: add it off the heat. Serve the soup piping hot with a generous spoonful of fresh pistou and toasted pine nuts.
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