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
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.
- 3quarts Water
- 2tsp Coarse sea saltor 1 teaspoon fine sea salt
- 1lb (2-3 medium) Ripe tomatoes
- 1½lbs Unshelled fresh cranberry beans12 ounces shelled, about 2 cups
- 1½lbs Unshelled fresh white beans12 ounces shelled, about 2 cups
- ½lb Broad beanscut into 1-inch pieces
- 14 oz Green Beanscut into 1-inch pieces
- 1½ lbs (3 medium) Zucchinicut into bite-size cubes
- ¾lb (3 small) Potatoescut into bite-size cubes
- 1cup Small elbow macaronioptional
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.