Soupe au pistou
Being French, of course, there is some controversy about the right way to make this soup. I don’t vary too much from the classic, which is said to use only water, not stock, and you can add whatever vegetables are best where you are. I have seen versions that use stock, or the broth may be flavored with a hunk of salt pork. But I prefer it as simple as possible, to let the vegetables shine through.
Feel free to vary the vegetables from what I’ve given: turnips, potatoes, pumpkin, and Swiss chard leaves, all work well. Some put tomatoes into the soup, so you can add 3/4 pound (300g) of fresh diced, de-seeded tomatoes, or the contents of a similar sized can of chopped tomatoes. And if you do use tomatoes be sure to save one because – yes, it’s controversial – but I like to pound a small one into the pistou which helps it disperse nicely into the soup. (Pistou is related to pesto, but has no nuts.)
Soupe au pistou
For the soup
- 1 cup (200g) dried beans
- 2 bay leaves
- 3 tablespoons olive oil
- 2 medium onions, peeled and diced, or 3 leeks, cleaned and sliced
- 2 teaspoons chopped fresh thyme
- 2 medium carrots (6 ounces, 170g) carrots, peeled and diced
- 2 medium zucchini (1 pound, 450g) diced
- 8 ounces (260g) green beans, tips removed and cut crosswise into quarters
- 6 cloves of garlic, peeled and minced or thinly sliced
- 1 tablespoon sea salt, and freshly ground pepper, to taste
- 1 cup (250g) fresh or frozen peas
- 1 cup (100g) dried pasta; any small variety will do, such as orzo, vermicelli, elbows, or shells
For the pistou
- 1 large clove of garlic, peeled
- pinch of salt
- 2 cups (40g) gently packed fresh basil leaves
- 1/4 cup (60ml) olive oil
- 1 small tomato; peeled, seeded, and diced
- 1 1/2 ounces (45g) Parmesan cheese, grated
- Rinse and sort the beans. Soak the beans overnight covered in cold water.
- The next day, drain the beans and put them in a large saucepan with the bay leaves and enough water to cover the beans with about 1 1/2 quarts (1.5l) of water. Cook the beans for about an hour, or until tender, adding more water if necessary to keep them immersed. Once cooked, remove the beans from the heat and set aside.
- In a Dutch oven or large stockpot, heat the olive oil.
- Add the onions or leeks and cook, stirring occasionally, until soft and translucent.
- Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Season with pepper, and cook, stirring occasionally, until the vegetables are completely cooked. Add the cooked beans and their liquid, then the peas and pasta, plus 2 quarts (2l) water. Bring the soup to a boil, and simmer a few minutes until the pasta is cooked.
- While the soup is cooking, make the pistou.
- Pound the garlic to a paste in a mortar and pestle (or use a food processor) with a generous pinch of salt.
- Coarsely chop the basil leaves and pound them into the garlic until the mixture is relatively smooth.
- Drizzle in the olive oil slowly, while pounding, then pound in the tomato and cheese. Taste, and season with more salt if desired.
Related Recipes and Links
Soupe au Pistou (101Cookbooks)
Soup au Pistou (Tea & Cookies)
Red Pistou Pasta (Serious Eats)