Soupe au Pistou
Provence's summer vegetable and bean soup, finished at the table with a garlicky basil and olive oil pistou.
- Cuisine
- Provençal · Provence
- Time
- 50 min total (25 min hands-on)
- Serves
- 6
- Kids
- Kid-friendly
Ingredients
For 6 servings.
- 3 tbsp olive oil
- 1 leek, sliced
- 2 carrots, diced
- 2 zucchini, diced
- 1 russet potato, diced
- 8 oz green beans, cut into pieces
- 2 tomatoes, chopped
- 2 cans white beans, drained
- 8 cups vegetable broth
- 1/2 cup short pasta
- 1 tsp salt
- 2 cups basil leaves
- 2 cloves garlic
- 1/3 cup olive oil
- 1/3 cup grated parmesan
Method
- Warm the 3 tbsp oil in a large pot and cook the leek and carrots for 6 minutes. Add the zucchini, potato, green beans, tomatoes, broth and salt.
- Simmer for 15 minutes, then add the white beans and pasta and cook for 10 minutes more, until the pasta is tender.
- For the pistou, pound or blend the basil and garlic with the 1/3 cup oil and the parmesan into a loose paste.
- Ladle the soup into bowls and stir a spoonful of pistou into each.
Diets and allergens
Fits: Vegetarian
Free from: Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 456 kcal
- Protein
- 17 g
- Carbohydrates
- 52.3 g
- Fat
- 21.7 g
- Fiber
- 11.7 g
- Sodium
- 1705 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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