Soupe au PistouVegetable and Bean Soup with Basil
A vegetable and bean soup served with basil pistou. Seasonal vegetables and pasta shapes vary throughout Provence and the Riviera.
Prep
30m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 250gWhite Bean
- 2lWater
- 1lVegetable Stock
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 120gCarrot (finely chopped)
- 80gCelery (finely chopped)
- 250gPotato (peeled and finely chopped)
- 150gGreen Bean (cut small)
- 200gZucchini (finely chopped)
- 200gTomato (finely chopped)
- 30mlExtra Virgin Olive Oil
- 8gSalt
- 2gBlack Pepper
Pistou
- 80gPesto Sauce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the white beans if needed, then drain.
- 02
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and cook until softened.
- 03
Add the garlic and cook briefly until fragrant.
- 04
Pour in the water and vegetable stock, then add the white beans and potato. Simmer until the beans are tender.
- 05
Add the green beans, zucchini, and tomato, then continue simmering until all the vegetables are soft but still distinct.
- 06
Season the soup with the salt and black pepper.
- 07
Stir the pesto sauce into the hot soup just before serving so the flavor stays fresh and bright.
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