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Provençal Soupe au Pistou (Summer Vegetable and Bean Pot with Fresh Basil Garlic Pistou)
A vibrant celebration of Provence's summer harvest: tender zucchini, green beans, white beans, and pasta simmered together and swirled with a rich, garlicky fresh basil pistou.
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
servings
6
- Cooked white cannellini beans250 g
- Fresh green beans, trimmed and cut into pieces200 g
- Small zucchini, diced2 pc
- Potatoes, diced2 pc
- Fresh basil leaves40 g
- Garlic cloves, crushed4 clove
- Grated Parmesan cheese50 g
- Extra virgin olive oil4 tbsp
- Salt1 tsp
Preparation Steps
1
Bring 2 liters of salted water to a boil. Add diced potatoes and green beans, cooking for 15 minutes over medium heat.
15 min timer
2
Add zucchini cubes and cooked white beans. Simmer for 10-12 minutes more until all vegetables are tender.
12 min timer
3
For the pistou: crush garlic and basil with salt in a mortar, stir in grated cheese, and gradually whisk in olive oil into a vibrant green emulsion. Swirl into hot soup bowls right before eating.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
240
Protein
9.5g
Carbohydrates
26g
Fat
11.5g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
