The “Pistou soup” is a typical Provencal dish, with some italian origins. Eaten warm or cold, it is a summer/beggining of autumn dish allowing to use vegetables that are abundant at this time of year. It also contains some pasta wich brings some weight and texture. A great amount of fresh basil and garlic is also used, giving this very distinctive aromas to the Pistou soup. Many variations exist. Personnally, I like it 100% vegetarian, but some others will like to add some ham. Some others will prefer white to red beans. I do not mind. In my version I add some pine nuts. A sort of “pesto-pistou”, but the original recipe does not contain any. And last but not least, some others will abuse of garlic and basil, just like me because I LOVE IT 🙂 You can keep some in the freezer and enjoy it in the winter. It will not taste as good as served fresh but it will add a bit of sunshine on your table during a cold winter night…
Serves 6 – 2 hours – Better if made one day in advance.
- 1 handfull of green beans
- 1 handfull of snow pease
- 100 g fresh white or red beans (or 1 small tin)
- 2 potatoes
- 2 zucchinis
- 3 tomatoes
- 1 large bunch of basil
- 6 or 7 cloves of garlic
- 50 gr parmesan
- 25 cl olive oil
- 100 gr pasta (any shape)
- 2 cubes of stock (any style)
- 1 small handfull of pine nuts
How to proceed…
I used a pressure cooker. If you do not have any, you can use a classic pot but you will need to increase the cooking time (roughly twice).
- Wash all the vegetables.
- Take of the stems and both ends of green beans and snow peas. Peel the potatoes. Dice one of them (pieces of around 1cm) and keep one undiced. Dice the zucchinis and keep one undiced. Drain or shell the beans.
- Pour 2 litres of cold water in the cooker. Add the tomatoes and the stock. Bring to the boil and let boil, open, for 10 minutes. Then take the tomatoes out and leave on the side
- Add the green beans, snow peas, potatoes and zucchinis (including the ones you have not diced). Close the cooker and cook for 20 minutes (In a pot, 1 hour). Check that the vegetables are cooked.
- Add pasta and beans. Cook for another 10 minutes.
- Take out the undiced potatoe and the zucchini.
- Peel the tomatoes. Put the potatoe, zucchini, basil and tomatoes in a blender. Mix very briefly (you should still have some bits). Crush all the garlic cloves and add them to the blender, together with parmesan, pine nuts and olive oil. Mix again.
- Add this mixture to the hot soup. Check seasoning. Leave in the fridge for at least 12 hours to let the aromas develop. Serve hot or cold.