Soupe au Pistou: Vibrant Provençal Vegetable Soup

• Garlic4 cloves garlic
• Olive oil100ml extra virgin olive oil
• Potato2 medium potatoes
• Carrot2 carrots
• Zucchini1 medium zucchini
• Green bean200g fresh green beans
• Basil2 large bunches fresh basil leaves
• Onion1 large onion
• Black pepperBlack pepper to taste
• Tomato2 ripe tomatoes (or 400g canned diced tomatoes)
• Vegetable broth1.5L vegetable broth
• Small pasta50g small pasta (e.g., vermicelli, small shells)
• Parmesan cheese50g grated Parmesan cheese
• White bean200g dried white beans (or 400g canned)
• SaltSalt to taste

How to Make It

• 1

  If using dried white beans, soak 200g overnight. Drain and cook them in fresh water until tender, about 60-90 minutes. If using canned beans, rinse them well. Set aside.

• 2

  Peel and dice 1 large onion, 2 carrots, 2 medium potatoes, and 1 medium zucchini into roughly 1.5 cm (0.6 inch) pieces. Trim and cut 200g fresh green beans into 2 cm (0.8 inch) lengths. Dice 2 ripe tomatoes (or use 400g canned diced tomatoes).

• 3

  In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and carrots and sauté for 5-7 minutes until softened, stirring occasionally. Avoid browning them too much.

• 4

  Add the potatoes, zucchini, and diced tomatoes to the pot. Pour in 1.5L of vegetable broth. Bring the soup to a gentle simmer, then reduce the heat, cover, and let it cook for about 15-20 minutes, or until the potatoes are almost tender.

• 5

  Stir in the cooked white beans, green beans, and 50g small pasta (like vermicelli or small shells). Continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is al dente and the green beans are tender-crisp. Taste and season with salt and black pepper as needed.

• 6

  While the soup simmers, prepare the pistou: In a mortar and pestle (traditionally) or a food processor, combine 2 large bunches of fresh basil leaves, 4 cloves of peeled garlic, and 50g grated Parmesan cheese. Gradually add 100ml of extra virgin olive oil, processing until a smooth, vibrant green paste forms. Season with a pinch of salt if desired.

• 7

  Just before serving, remove the soup from the heat. Stir in about two-thirds of the freshly made pistou. This keeps the basil’s fresh flavor and color vibrant. Serve the soup hot, with a dollop of the remaining pistou on top of each bowl and extra Parmesan cheese on the side for guests to add as they please. Enjoy this comforting taste of Provence!