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Soupe au Pistou Recipe from Provence

Provencal Soupe au Pistou

Remember Provence
A traditional soup filled with tomatoes, potatoes, green beans, and more can be served for lunch with a fresh loaf of bread! 
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Soup
Cuisine French, Provencal
Servings 6 people

Equipment

Ingredients
 
 

  • 1.7 lbs Red and White Beans
  • 1 lb green beans
  • 3 zucchinis (courgettes)
  • 3 potatoes
  • 2 large tomatoes
  • 7 oz vermicelli coarse or macaroni cut
  • 5 oz Grated Cheese
  • 1 egg yolk
  • 3/4 cup Olive Oil
  • 6 garlic cloves
  • 1 bunch of basil
  • 7 oz salted pork (petit salé) or bacon is a good substitute.
  • salt and pepper to taste

Instructions
 

Make the Soup:

  • Shell the beans. Cut green beans. Cut the zucchini into small sections. Wash and peel the potatoes, and cut them into small cubes.
  • Put the vegetables in a medium stockpot, and add whole tomatoes with the skin. Moisten the vegetables with 3 litres (12 cups) of cold water and bring them to a boil—season with salt and pepper.
  • Add the piece of salt pork and boil for 45 minutes over medium heat. Remove the tomatoes and salt pork with a slotted spoon and set aside. Stir the noodles into the soup and simmer for 15 minutes.

Prepare the Pesto:

  • Put the peeled garlic cloves and basil leaves in a mortar. Using the pestle, create a basil-garlic paste.
  • Remove the skin and seed the tomatoes.
  • Cut the salt pork into small cubes. Mix the tomato flesh and salt pork into the basil-garlic cream. Add the egg yolk. Pour oil into the mixture gradually, stirring constantly.
  • When the preparation has the consistency of thick mayonnaise, gradually add the grated cheese to the pesto, stirring continuously. Add some soup broth if necessary to add liquid.
  • When the pesto is ready, take the soup off the heat and mix it in the pesto and serve.
Keyword Beans, Potatoes, Tomatoes
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