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Provençal Soupe au Pistou (Summer Vegetable, Bean, and Fresh Basil-Garlic Soup)
Provence's sun-drenched summer masterpiece: a vibrant vegetable potage of summer squash, green beans, cannellini beans, and pasta, finished with a generous dollop of mortar-pounded aromatic garlic-basil pistou.
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
servings
6
- Cooked white cannellini beans300 g
- Fresh green beans, trimmed and cut into 2cm pieces200 g
- Small zucchini, diced2 pc
- Potatoes, peeled and diced2 pc
- Ripe tomatoes, peeled and chopped2 pc
- Fresh basil leaves for pistou50 g
- Garlic cloves for pistou4 clove
- Provençal extra virgin olive oil80 ml
- Finely grated Parmesan or Gruyère50 g
- Fine sea salt1 ½ tsp
Preparation Steps
1
Bring 1.8 liters salted water to boil with potatoes, green beans, and tomatoes; simmer gently for 15 minutes.
15 min timer
2
Add diced zucchini and cooked white beans; simmer 15 more minutes until all vegetables are tender.
15 min timer
3
Pound garlic and salt in mortar, crush in basil leaves, stir in Parmesan, and drizzle olive oil to create fragrant pistou paste.
8 min timer
4
Ladle hot soup into bowls and stir a generous dollop of fresh pistou into each serving.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
9g
Carbohydrates
26g
Fat
16g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
