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!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
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
Recipe for Marseille Classic Bouillabaisse
October 16, 2015
The fish scraps and a few herbs were thrown into a pot of boiling salty water. This meagre meal marked the end of a long day for the fishermen of Marseille. Fast-forward to today, and this fish soup is no longer considered a humble meal. You can read more about the origins of Bouillabaisse here. …
Pumpkin and Jerusalem Artichoke Soup with a Dash of Clementine
December 11, 2017
This is the perfect flavour-packed soup to brighten up your mood on a rainy or cold winters day. The fruity and brightly coloured pumpkin combines really well with the earthy taste of the Jerusalem Artichoke, while the hint of clementine juice cuts through it all with it’s pretty acidity.…
Savoury Shortbread Recipe by Elizabeth Bard
September 11, 2015
This easy appetizer comes from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The author has permission to publish the recipe. I have a real affection for the sandy-textured cookies called biscuits sablés. Here is the savoury version …
Butternut Squash Soup – Velouté de Butternut
October 8, 2018
This Butternut Squash Soup might become your "go-to" for cool fall days. It requires very little preparation and only four ingredients. The heat of your oven will keep you warm while you wait.…
No Comment