Fall Soup: Soupe au Pistou a Provencal Classic
No other soup, save for bouillabaisse which really can’t be called a soup, clearly defines Provence more aptly than Soupe au Pistou. It’s the edible history of the ‘arrière-pays’, or hinterlands of Provence, where farmers have long tended their fields of vegetables and fruits.
There are several versions of Soupe au Pistou ranging from ham and bean to purely vegetable. This one is based on what my maman taught me, though she would roll her eyes at the very thought of canned beans and San Marzano tomatoes. I find them to be suitable substitutes with little loss of quality or flavor.