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Soupe Au Pistou (Provençal Vegetable Soup)

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Soupe Au Pistou (Provençal Vegetable Soup)

Cuisine:French

Course:Soup

20m prep 40m cook 1h 0m ready

A hearty Provençal vegetable soup with white beans, pasta, and a pistou stirred in at the end. Served hot, at room temperature, or cold.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 small leek, halved lengthwise, well rinsed, and chopped
  • 1 carrot, chopped
  • 1 large celery rib, chopped
  • 2 medium tomatoes, peeled, seeded, and chopped
  • 1 small red or gold potato, chopped
  • 8 cups water
  • 1 teaspoon salt
  • (Pinch of saffron threads)
  • One 15-ounce can cannellini or other white beans, drained and rinsed, or 1 ½ to 2 cups cooked beans
  • 1 cup broken thin spaghetti or elbow macaroni (4 ounces)
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup 1-inch pieces green beans
  • 1
    • 2 cups loosely packed fresh basil leaves
    • ½ cup grated Parmesan or Pecorino Romano (2 ounces)
    • ⅓ cup pine nuts, toasted
    • 2 garlic cloves, chopped
    • ½ cup extra-virgin olive oil
    • Salt
    Sub-recipe steps
    1. Combine in a food processor and process to a rough paste: 2 cups loosely packed fresh basil leaves; ½ cup grated Parmesan or Pecorino Romano (2 ounces); ⅓ cup pine nuts, toasted; 2 garlic cloves, chopped
    2. With the machine running, slowly add: ½ cup extra-virgin olive oil
    3. The pesto should be a thick paste. If it seems dry, add a little more olive oil. Season to taste with: Salt
    4. Use immediately, or pour a very thin film of olive oil over the top, cover, and refrigerate for up to 1 week.
    5. For a more robust texture, use a mortar and pestle.
    6. Using the ingredients and quantities from version I, pound the pine nuts until very fine. Add the garlic and pound until ground to a paste. Add the basil and a pinch of salt. Pound until ground to a paste. Stir in the cheese and pound until incorporated. Stir in the oil and season to taste.
  • 1 teaspoon black pepper
  • Salt to taste

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 small leek, halved lengthwise, well rinsed, and chopped
  • 1 carrot, chopped
  • 1 large celery rib, chopped
  • 2 medium tomatoes, peeled, seeded, and chopped
  • 1 small red or gold potato, chopped
  • 8 cups water
  • 1 teaspoon salt
  • (Pinch of saffron threads)
  • One 15-ounce can cannellini or other white beans, drained and rinsed, or 1 ½ to 2 cups cooked beans
  • 1 cup broken thin spaghetti or elbow macaroni (4 ounces)
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup 1-inch pieces green beans
  • 1 Pistou
  • 1 teaspoon black pepper
  • Salt to taste

Let's Cook

  1. Step 1.

    Heat in a large soup pot over medium heat: 2 tablespoons olive oil

  2. Step 2.

    Add and cook, stirring, until tender but not browned, about 8 minutes: 1 onion, chopped; 1 small leek, halved lengthwise, well rinsed, and chopped; 1 carrot, chopped; 1 large celery rib, chopped

  3. Step 3.

    Stir in: 2 medium tomatoes, peeled, seeded, and chopped; 1 small red or gold potato, chopped; 8 cups water; 1 teaspoon salt; (Pinch of saffron threads)

  4. Step 4.

    Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Stir in: One 15-ounce can cannellini or other white beans, drained and rinsed, or 1 ½ to 2 cups cooked beans; 1 cup broken thin spaghetti or elbow macaroni (4 ounces); 1 small zucchini, halved lengthwise and sliced; 1 cup 1-inch pieces green beans

  5. Step 5.

    Simmer just until the pasta is tender. Meanwhile, prepare without adding salt or pepper: Pistou

  6. Step 6.

    Stir the pistou into the soup along with: 1 teaspoon black pepper; Salt to taste

  7. Step 7.

    Serve hot, at room temperature, or cold.

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