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Soupe au Pistou recipe

This vibrant and aromatic vegetable soup is a celebration of fresh, seasonal produce and the distinct flavors of the Mediterranean. The crowning jewel is the pistou – a fragrant basil and garlic paste that adds a burst of herbal goodness. Get ready to experience the warmth and charm of Provencal cuisine in every spoonful, as we guide you through the creation of this soul-nourishing masterpiece.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Soup
Cuisine: French
Calories: 321
Ingredients Method Video Notes

Ingredients
  

  • 100 gr. dry beans
  • 9 cups water
  • 3 carrots cut into cubes
  • 3 potatoes cut into cubes
  • 3 medium zucchini chopped
  • 2 leeks chopped
  • a pound of peeled tomatoes
  • 100 gr. chopped fresh green beans
  • 100 gr. skinned peas
  • herbs dill, parsley, mint
  • half cup of pasta Kofto
  • salt
  • pepper

Method
 

  1. You put the beans in the evening in the water to soften. The next day rinse with plenty of cold water and boil for one hour. Add the remaining vegetables and other magefrefete for 45 minutes over low heat. It may take more water.
  2. Add the pasta and megeirefete for another 10 minutes.
  3. You try to taste and add the appropriate salt. Remove the soup from the heat and put it in a tureen. Add the sauce "believer" and stir well.
  4. Serve immediately

Video

Notes

The beauty of Soupe au Pistou lies in its versatility. Feel free to use a variety of colorful vegetables such as zucchini, green beans, and tomatoes. The pistou is the star of the show, so adjust the garlic and basil quantities to suit your taste preferences. Serve the soup with a drizzle of extra virgin olive oil and a sprinkle of grated Gruyère or Parmesan for an added layer of richness. Enjoy this heartwarming bowl of goodness with a crusty baguette and transport yourself to the charming landscapes of Provence. Bon appétit!