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.
|Cook Time||Passive Time|
|50minutes||8hours, overnight if possible|
- 1 Onionchopped
- 4 Carrotschopped
- 1 leekchopped, washed
- 4cloves garlicmashed
- 2 Zucchinichopped
- 1/2can San Marzano Tomatoes
- 2quarts Water
- 1can Great Northern Beans(similar to Cannellini beans)
- 1cup Green Beanschopped
- 2 Potatoespeeled and cubed
- 1 Bay Leaf
- 1cup Vermicellicooked
- 1cup Gruyère or Parmesangrated
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.