Soupe au Pistou

Provençal vegetable and white bean soup finished with a fragrant basil, garlic and olive oil pistou.

55 min 6 servings Easy french

Ingredients

• 2 tbsp olive oil for soup
• 1 pcs onion
• 2 pcs carrots
• 2 pcs potatoes
• 2 pcs zucchini
• 150 g green beans
• 2 pcs tomatoes
• 1.5 l water
• 1.5 tsp salt
• 240 g canned white beans
• 60 g small pasta
• 1 bunch fresh basil
• 3 clove garlic
• 80 ml olive oil for pistou
• 40 g grated parmesan

Steps

1. Dice 1 onion, 2 carrots, 2 potatoes and 2 zucchini into 1 cm cubes.
2. Cut 150 g of green beans into 2 cm pieces.
3. Dice 2 tomatoes.
4. Heat 2 tbsp of olive oil in a large pot over medium heat.
5. Cook the onion and carrots for 6 minutes until soft.
6. Add the potatoes, zucchini, green beans and tomatoes.
7. Pour in 1.5 liters of water and add 1.5 tsp of salt.
8. Bring the soup to a boil.
9. Lower the heat and simmer for 25 minutes until the vegetables are tender.
10. Drain and rinse 240 g of white beans.
11. Add the white beans and 60 g of small pasta to the soup.
12. Simmer for 10 minutes until the pasta is soft.
13. Pick the leaves from 1 bunch of basil.
14. Put the basil, 3 garlic cloves and 40 g of parmesan in a food processor.
15. Pulse while pouring in 80 ml of olive oil until you have a coarse green paste.
16. Ladle the soup into bowls and spoon a generous dollop of pistou into each one.