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Soupe au Pistou
Soupe au Pistou is a traditional Provencal soup, but you'll find different versions across the region. Feel free to substitute vegetables (yellow squash for zucchini, etc) based on what's in season.
About This Recipe
| Yield: | 12 |
| Active time: | 1 hour 20 minutes |
| Total time: | 1 hour 20 minutes |
| This recipe appears in: | Serious Entertaining: Provençal Party |
Ingredients
- 2 bay leaves
- 2 sprigs rosemary
- 1/2 cup olive oil
- 13 cloves garlic, divided
- 1 15.5 ounce can small white beans
- 1 15.5 ounce can kidney beans
- 1 large yellow onion, chopped
- 3 large leeks, white and pale green parts chopped
- 2 1/2 cups chopped carrots
- 1 pound baby potatoes, quartered
- 2 large zucchini, chopped
- 1 pound green beans, trimmed and cut into thirds
- 12 ounces tomatoes, seeded and chopped
- 2 tablespoons tomato paste
- 3 quarts water, vegetable, or chicken stock
- 1 cup orzo (or other small pasta)
- For Pistou:
- 2 small cloves garlic
- 2 cups basil
- 1/2 cup extra virgin olive oil
- Salt
- For serving:
- 2 cups grated gruyere cheese
Procedures
-
1
Make bouquet garni: Wrap rosemary sprigs and bay leaves in cheese cloth and knot securely.
-
2
In a large heavy pot, combine olive oil, bouquet garni, and 2 cloves chopped garlic. Cook over medium high heat until garlic is fragrant, about 2 minutes. Add white beans, navy beans, onion, and leeks. Cook for two minutes. Add carrots and potatoes and 10 garlic cloves (quartered). Cook until vegetables are softened, 10 minutes.
-
3
Add zucchini, tomatoes, tomato paste, and green beans. Stir to combine. Add water. Cook at a simmer until vegetables are tender, 30 minutes. Add pasta and cook until al dente, about 5 minutes.
-
4
Make Pistou: In a food processor, pulse basil and garlic. With motor running, add olive oil. Season with salt to taste.
-
5
To Serve: Serve soup hot with a dollop of pistou and grated cheese served alongside.
