Recipe for Tomato Soupe au Pistou
Jackie shares her version of a Provencal classic soupe au pistou. In this variation, there is a heavier dose of tomatoes to give you a summery reminder as winter closes in.
According to Jackie,
All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas in the kitchen and in a departure from the tried and tested, a provençale classic, soupe au pistou, was subject to a rather tomatoey twist.
You can read her full blog post on tomato soupe au pistou here.
A printable version of Jackie’s recipe is found below.
Tomato soupe au pistou
- 1Kg Large, ripe tomatoesPeeled, cored and chopped*
- 1Large OnionFinely chopped
- 1Large CarrotFinely sliced
- 1Stick CeleryFinely sliced
- 1Litre Fresh vegetable stock
- 200g Washed swiss chard or spinach (optional)
- 100g small pastaSuch as conchigliette, coquillettes or ditali rigati
- 200g Dried haricot beansSoaked overnight then simmered until soft
- Handful Thyme sprigs
- 3 Bay Leaves
- 1Tsp Sea Salt
- To taste Black pepper
- olive oilFor frying
* To peel the tomatoes, scoop out the core with a sharp knife and cut a cross in the bottom of each fruit. Place in boiling water until the skins start to peel back. Remove and place in a bowl of cold water. The skins should now peel off easily.