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.
Soupe au Pistou
This soup tastes better the next day after the ingredients have had a chance to get to know each other. Make both the soup and the pistou in advance that way when your guests arrive you can enjoy their company. See recipe note on making pistou.
Ingredients
For the Soup:
- 1 onion chopped
- 4 Carrots chopped
- 1 leek chopped, washed
- 4 cloves garlic mashed
- 2 Zucchini chopped
- 1/2 can San Marzano Tomatoes
- 2 quarts Water
- 1 can Great Northern Beans (similar to Cannellini beans)
- 1 cup Green Beans chopped
- 2 Potatoes peeled and cubed
- 1 bay leaf
- 1 cup Vermicelli cooked
- 1 cup Gruyère or Parmesan grated
For the Pistou:
- 1 clove garlic peeled
- 1 cup Shredded Parmesan
- 1 cup olive oil
- 4 oz Fresh Basil
Instructions
For the Soup:
- Heat olive oil in a large pot and lightly cook onion, carrots and leeks; about ten minutes.
- Add garlic and zucchini and continue cooking till the vegetables are soft. Your kitchen will be filled with a beautiful scent that would make Marcel Pagnol smile.
- Add tomatoes, water, beans, green beans, potatoes and bay leaf and simmer tenderly till everything is cooked, about thirty minutes.
- Adjust seasonings with sea salt and black pepper. I recommend letting soup sit overnight to develop the flavors.
For the Pistou:
- Put peeled garlic, shredded Parmesan, and olive oil into a food processor and puree until completely smooth.
- Add basil and process till smooth and vibrant green.
When you are ready to eat:
- Bring soup to a boil, then add the cooked vermicelli and ladle into a bowl.
- Pass the pistou, grated cheese and some olive oil on the side.
Notes
I oscillate between using a mortar and pestle, which produces a nicer pesto, and being completely lazy and using a food processor. Whatever choice you make, do not use store bought pesto, it usually is god awful.
Tried this recipe?Let us know how it was!
Tags:Soupe au Pistou
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