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.

Soupe au Pistou

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About This Recipe

Yield:12
Active time:1 hour 20 minutes
Total time:1 hour 20 minutes
This recipe appears in: Serious Entertaining: Proven├žal 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. 1

    Make bouquet garni: Wrap rosemary sprigs and bay leaves in cheese cloth and knot securely.

  2. 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. 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. 4

    Make Pistou: In a food processor, pulse basil and garlic. With motor running, add olive oil. Season with salt to taste.

  5. 5

    To Serve: Serve soup hot with a dollop of pistou and grated cheese served alongside.

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