Soupe au Pistou
A hearty Provencal vegetable and white bean soup finished with a vibrant basil-garlic pistou stirred in at the table. Every bowl is bright, nourishing, and deeply satisfying.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 4 cloves garlic cloves, minced
- 1 large zucchini, diced
- 1 cup fresh or frozen green beans, cut in 1-in pieces
- 2 cans canned diced tomatoes
- 2 cans canned cannellini beans (or great northern), drained, rinsed
- 6 cups low-sodium vegetable broth
- 1/2 cup small pasta (ditalini or elbow)
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 cups fresh basil leaves, packed
- 2 cloves garlic cloves (for pistou)
- 1/4 cup extra-virgin olive oil (for pistou)
- 1/4 tsp salt (for pistou)
Instructions
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1
Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add diced yellow onion, diced carrots, and sliced celery stalks. Cook, stirring occasionally, until softened, about 8 minutes.
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2
Stir in minced garlic cloves and cook 1 minute until fragrant.
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3
Add diced zucchini, cut in 1-in pieces fresh or frozen green beans, 2 cans canned diced tomatoes, drained, rinsed canned cannellini beans (or great northern), and 6 cups low-sodium vegetable broth. Season with 1 tsp salt and freshly ground black pepper. Bring to a boil.
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4
Reduce heat to a steady simmer and cook for 20 minutes, until vegetables are tender.
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5
Add 1/2 cup small pasta (ditalini or elbow) and cook until al dente, about 8 minutes.
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6
While the pasta cooks, make the pistou: in a food processor or with a mortar and pestle, blend 2 cups packed fresh basil leaves, 2 cloves garlic cloves (for pistou), 1/4 cup extra-virgin olive oil (for pistou), and 1/4 tsp salt (for pistou) into a coarse paste.
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7
Ladle soup into bowls and top each serving with a generous spoonful of pistou. Stir it in before eating.