Elizabeth Bard’s Version of Soupe au Pistou
Provencal Recipes · Soup · TasteThis soup is a Provençal classic, practically every every household will have their own variation. This is a perfect autumn recipe from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The recipe for Soupe au Pistou is published with the author’s permission.
Soupe au Pistou
This is a great informal meal for a crowd. It’s meant to be served warm rather than hot, so there are fewer worries about timing. Start with some saucisse sèche for your guests to nibble on. Then serve the soup and pass the pistou (make sure your significant other eats some of the pungent garlic basil paste as well). Add some sourdough bread and a well-chosen cheese plate to complete your meal.
Ingredients
For the Soup
- 3 quarts Water
- 2 tsp coarse sea salt or 1 teaspoon fine sea salt
- 1 lb (2-3 medium) ripe tomatoes
- 1½ lbs Unshelled fresh cranberry beans 12 ounces shelled, about 2 cups
- 1½ lbs Unshelled fresh white beans 12 ounces shelled, about 2 cups
- ½ lb Broad beans cut into 1-inch pieces
- 14 oz green beans cut into 1-inch pieces
- 1½ lbs (3 medium) zucchini (courgette) cut into bite-size cubes
- ¾ lb (3 small) potatoes cut into bite-size cubes
- 1 cup Small elbow macaroni optional
For the pistou
- 7 large garlic cloves
- 1 cup basil leaves packed
- ¼ tsp coarse sea salt
- ¼ cup olive oil
- Parmesan cheese or Red Mimolette cheese, grated, To serve
Instructions
- In a large stockpot, bring 3 quarts of water to a boil with the salt.
- Add the whole tomatoes and blanch for 3 minutes. (This makes it easier to remove the skin.)
- Remove the tomatoes and rinse under cold water until cool enough to handle. Peel, seed, and chop the tomatoes.
- Add the tomatoes and other vegetables to the pot, simmer for 1 hour or a bit longer, until the beans are perfectly tender. Note: If using, add the macaroni about 20 minutes before the end.
- While the soup is cooking, get out your food processor. Whiz together the garlic, basil leaves, and salt until finely chopped. Scrape down the sides, and then, with the motor running, slowly pour in ¼ cup olive oil and mix until well blended (it will look like store-bought pesto).
- Ladle a good portion of vegetables and broth into each person’s bowl, then pass the pistou — I usually add a teaspoon (it’s strong) and stir it in. Pass the grated cheese and enjoy.
- Serve with a light red wine.
Notes
This recipe can easily be doubled, and the leftovers freeze well. If I think I’m going to get two meals out of this, I don’t add the elbow macaroni the first time around, because the pasta gets a bit soggy when reheated.
Tried this recipe?Let us know how it was!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Provence Wedding WineNext Post
Ken Loach Films in Aix en ProvenceRelated Provence Articles
Easy Recipe for Cauliflower Saffron Soup
April 14, 2017
Like everything that David Scott Allen prepares for his Cocoa & Lavender blog, he makes it look easy. In the case of soups, most recipes are relatively straightforward including this one. Cauliflower is the base for this dish, which can be prepared for vegetarians using a vegetable broth.…
An Easy Recipe for Spring Pea Soup
April 19, 2017
The markets of Provence literally spring to life at this time of year with fresh asparagus, young lettuces and the first peas of the season. To celebrate the season of rebirth after a cold winter enjoy this recipe for Spring Pea Soup.…
Late Summer Soup: Zucchini and Basil Velouté
September 1, 2017
This recipe for Zucchini, Basil Velouté is suitable for even the most novice of cooks. As there are only a few ingredients, small, sweet zucchini and fresh basil are key. I like to serve this soup chilled with a dollop of creme fraiche and snipped basil on top.You could add croutons or diced zucchini instead. Not counting calories? Add a cup of half and half to the chilled soup before serving. The bright green color and luscious texture make this a lovely starter for a dinner party or a family meal.…
Fresh Asparagus and Pea Soup Recipe for Spring or Summer
April 20, 2018
rench green asparagus teams very well with peas and you can serve this cold in the summer for a refreshing and pretty way to start a meal. This asparagus and pea soup recipe comes from Jeany Cronk's kitchen at Mirabeau Wine.…
No Comment