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.
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Tomato soupe au pistou
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| Servings |
| 4People |
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- 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
- 10 Sundried tomatoesFrom a jar, drained of oil
- 30g ParmesanFinely grated
- 2 Large Garlic ClovesCrushed
- 60ml Extra virgin olive oil
- A Pinch Salt
- Place the pistou ingredients in a blender and blitz on full power for a few seconds.
- Stir and blitz again until you have a smooth paste.
- Put the sauce to one side or store in the fridge if it’s hot in the kitchen.
- Sauté the onion, carrot and celery in the olive oil until they are soft.
- Pour in the tomatoes and fry for a further five minutes.
- Add the stock, thyme and herbs and leave to bubble for 20 minutes.
- Then throw in the pasta and simmer again for ten minutes or so until cooked through.
- Finally, stir in the cooked haricot beans and chard / spinach if using.
- Remove the thyme stalks and bay leaves, then season with salt and pepper.
- Pour the soup into individual serving dishes and top each one with a good spoonful of tomato pistou. Ah, summer in a bowl!
* 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.
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