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Soupe au Pistou
Soupe au Pistou

Soupe au Pistou
In the picturesque countryside of Provence, where the scent of lavender danced on the breeze and the sun kissed the rolling hills, there lived a passionate chef named Jacques. Jacques was known far and wide for his culinary prowess, and…
Soupe au Pistou
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     zucchini, diced
  • 240
    ml
     green beans, trimmed and cut into bite-sized pieces
  • 960
    ml
     vegetable broth
  • 480
    ml
     water
  • 1
    item
     (14.5 oz) can diced tomatoes
  • 240
    ml
     cooked cannellini beans (or any white beans), drained and rinsed
  • 120
    ml
     small pasta (such as ditalini or small shells)
  • 1
    item
     salt and pepper to taste
  • 2
    clove
     garlic
  • 480
    ml
     fresh basil leaves
  • 60
    ml
     grated parmesan cheese
  • 60
    ml
     olive oil
  • 1
    item
     salt to taste
Soupe au Pistou
Instructions:
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the diced carrots, zucchini, and green beans to the pot. Cook for 5-7 minutes, until the vegetables start to soften.
  4. Pour in the vegetable broth, water, and diced tomatoes (with their juices). Bring the soup to a simmer.
  5. Stir in the cooked cannellini beans and pasta. Cook for 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
  6. Season the soup with salt and pepper to taste.
  7. Meanwhile, prepare the pistou: In a food processor or mortar and pestle, combine the garlic cloves, fresh basil leaves, grated Parmesan cheese, and olive oil. Process or grind until smooth. Season with salt to taste.
  8. Ladle the hot soup into bowls and top each serving with a spoonful of pistou.
  9. Serve the Soupe au Pistou hot, with crusty bread on the side for dipping.
  10. Vegetables (Onion, Garlic, Carrots, Zucchini, Green Beans): Rich in vitamins, minerals, and antioxidants, the vegetables in this soup provide essential nutrients for overall health and well-being. They support immune function, promote heart health, and contribute to a balanced diet.
  11. Cannellini Beans: High in protein and fiber, cannellini beans help regulate blood sugar levels, promote digestive health, and keep you feeling full and satisfied.
  12. Basil: Packed with vitamins A, K, and C, as well as antioxidants, basil supports immune function, reduces inflammation, and may have antibacterial properties.
  13. Savor the flavors of summer with this delicious Soupe au Pistou, a taste of Provence in every spoonful!
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     zucchini, diced
  • 240
    ml
     green beans, trimmed and cut into bite-sized pieces
  • 960
    ml
     vegetable broth
  • 480
    ml
     water
  • 1
    item
     (14.5 oz) can diced tomatoes
  • 240
    ml
     cooked cannellini beans (or any white beans), drained and rinsed
  • 120
    ml
     small pasta (such as ditalini or small shells)
  • 1
    item
     salt and pepper to taste
  • 2
    clove
     garlic
  • 480
    ml
     fresh basil leaves
  • 60
    ml
     grated parmesan cheese
  • 60
    ml
     olive oil
  • 1
    item
     salt to taste
1
Servings
0

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the diced carrots, zucchini, and green beans to the pot. Cook for 5-7 minutes, until the vegetables start to soften.

Pour in the vegetable broth, water, and diced tomatoes (with their juices). Bring the soup to a simmer.

Stir in the cooked cannellini beans and pasta. Cook for 10-12 minutes, or until the pasta is al dente and the vegetables are tender.

Season the soup with salt and pepper to taste.

Meanwhile, prepare the pistou: In a food processor or mortar and pestle, combine the garlic cloves, fresh basil leaves, grated Parmesan cheese, and olive oil. Process or grind until smooth. Season with salt to taste.

Ladle the hot soup into bowls and top each serving with a spoonful of pistou.

Serve the Soupe au Pistou hot, with crusty bread on the side for dipping.

Vegetables (Onion, Garlic, Carrots, Zucchini, Green Beans): Rich in vitamins, minerals, and antioxidants, the vegetables in this soup provide essential nutrients for overall health and well-being. They support immune function, promote heart health, and contribute to a balanced diet.

Cannellini Beans: High in protein and fiber, cannellini beans help regulate blood sugar levels, promote digestive health, and keep you feeling full and satisfied.

Basil: Packed with vitamins A, K, and C, as well as antioxidants, basil supports immune function, reduces inflammation, and may have antibacterial properties.

Savor the flavors of summer with this delicious Soupe au Pistou, a taste of Provence in every spoonful!

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