TABELIAAUTHENTIC RECIPE
Soupe au PistouProvençal Pistou Soup
Summer vegetables from Provence are slowly simmered with white beans, then finished with pistou, a crushed paste of basil, garlic and olive oil. Whether to add cheese varies by household and commune. Essential to southern French tables in July and August, when summer vegetables are plentiful.
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Ingredients (4 servings)
- White beans (canned, cooked)Drain before use.400 g
- ZucchiniCut into 1.5 cm cubes.2 pieces
- PotatoesPeel and cut into 1.5 cm cubes.2 pieces
- CarrotsPeel and cut into 1 cm cubes.2 pieces
- Green beansTrim ends and cut into 3 cm lengths.150 g
- TomatoesCut into 1 cm cubes.3 pieces
- OnionFinely chopped1 piece
- Small pasta shapesAdd near the end.80 g
- Fresh basil leavesThe main pistou ingredient; remove stems and use leaves only.40 g
- GarlicFor pistou; crush.3 cloves
- Extra virgin olive oilDivide between pistou and cooking.80 ml
- Grated Parmesan (optional)Household traditions differ on adding it to pistou. It adds richness.40 g
- Salt1 tsp
- Black peppera little
Method
Cut the summer vegetables
- 1 Finely chop 1 onion.
- 2 Cut 2 carrots into 1 cm cubes.
- 3 Cut 2 potatoes into 1.5 cm cubes.
- 4 Cut 2 zucchini into 1.5 cm cubes.
- 5 Cut 150 g green beans into 3 cm lengths.
- 6 Cut 3 tomatoes into 1 cm cubes.
Sauté onion and vegetables
- 1 Heat 1 tbsp olive oil, an additional quantity beyond the listed amount, in a large pot over medium heat; sauté onion for 2–3 minutes until translucent.
- 2 Add potatoes, carrots, zucchini and green beans and briefly sauté together.
Simmer the vegetables
- 1 Add 1000 ml water and the tomatoes; bring to a boil over high heat, skim, reduce to low and simmer for 20 minutes.
Ready when
Continue when a skewer slides easily into the vegetables.
Cook beans and pasta
- 1 Add 400 g drained white beans, 80 g short pasta and 1 tsp salt; return to medium heat and simmer for about 10 minutes, following the pasta package time.
Ready when
Continue when the pasta is tender to the center.
Make the pistou
- 1 MeanwhileWhile the pasta cooks, crush 3 garlic cloves, 40 g basil leaves and a pinch of salt in a mortar or food processor until a paste forms.
- 2 Gradually work 80 ml extra virgin olive oil into the mortar mixture until smooth and emulsified.
- 3 Mix in 40 g Parmigiano if desired.
Finish with pistou
- 1 Turn off the heat, mix half the pistou thoroughly into the soup and season with a little black pepper.
- 2 Serve in bowls with remaining pistou in the center, letting each diner mix it in at the table.
About this dish
In summer, Provence's fields and markets fill at once with zucchini, green beans and tomatoes. Pistou soup arose to match that abundant season, simmering freshly harvested vegetables with white beans and stirring in basil paste at the end.
Pistou means to crush in Provençal, referring directly to pounding basil and garlic in a mortar. It is said to share origins with Genoese pesto and belongs to the Mediterranean coast's culture of crushed herb sauces.
Whether Parmigiano is added varies by household and commune, with both approaches accepted as traditional. From July through August, it is one of the summer soups most often served in Provençal homes.
Bring the full course home next weekend.
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