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Provençal pistou soup and its accompanying spread

Provençal pistou soup

Main dishes

Provençal Pistou Soup: Fresh beans, zucchini, Jerusalem artichokes, and tomatoes in the summer, served with a basil, garlic, and olive oil-based sauce.

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Recipe from DavidL, Amistous, Brunodesacacias and 16 other contributors, adapted by Recette de cuisine ·

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Pistou soup is a summer dish from Provençal cuisine. It consists of fresh, seasonal vegetables, to which a basil paste is added just before serving.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Total1 hr 15 min
  • DifficultyMedium
  • Cooking methodCooking in water
  • Vegetarian

Ingredients

4 people
  • $0.52
  • $4.19
  • $0.13
  • $1.68

Directions

  1. Bring the water to a simmer with a clove of garlic and the beans, which will cook slowly. ≈ 3 min
  2. Add the potatoes and green beans first, then the zucchini last. ≈ 3 min
  3. Add the whole tomatoes, then the pasta. ≈ 3 min
  4. Remove the tomatoes, peel them, and set them aside for the pistou. ≈ 8 min
  5. Use salt sparingly, without adding any pepper. ≈ 2 min
  6. Prepare the pistou by finely chopping the garlic, basil, peeled tomatoes, and olive oil until you have a paste. ≈ 3 min
  7. When serving, add the butter to the soup, along with the grated cheese and a drizzle of olive oil. ≈ 2 min

Equipment

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Before you start

Ingredients

  • Approximately 2 liters of water
  • 300 to 500g of fresh, shelled beans (green, mottled, or white)
  • 1 to 2 zucchini
  • 1 to 2 medium-sized potatoes, peeled and diced
  • 2 to 3 tomatoes
  • 100 g of small pasta (e.g., elbow macaroni, small pasta shapes)
  • 1-2 cloves of garlic (with the germ removed), for both the soup and the pistou
  • Three basil plants
  • olive oil, to taste
  • 1 tomato, peeled, for the pistou sauce
  • Hard cheese, grated (Parmesan), to taste

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