Elizabeth Bard’s Version of Soupe au Pistou
This 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
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 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
- Grated Parmesan or Red Mimolette cheese To serve
- 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.