Delight in Soupe au Pistou: The Ultimate Comforting French Soup Recipe
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Serves
- 10
- Calories
- 180 kcal
- Carbs
- 30.00 g
Ingredients
- 1 cupdry white navy beans
- 2bay leaves
- 3 tbspextra-virgin olive oil
- 2medium onions, peeled and diced
- 2 tspfresh thyme leaves
- 2medium carrots, peeled and diced
- 2medium zucchini, diced
- ½ lbgreen beans, tips removed and cut
- 6 clovesgarlic, peeled and minced
- 1 tbspfleur de sel
- 2 qtlow-sodium vegetable stock
- 1 cupfresh or frozen peas
- 1 cupshort dry pasta
- 1 largeclove of garlic, peeled
- 1 tspfleur de sel
- 2 cupspacked fresh basil leaves, chopped
- 1 smalltomato, peeled, seeded, and diced
- 1 ½ ozfinely grated Parmigiano-Reggiano cheese
- ¼ cupextra-virgin olive oil
Instructions
- 1
Rinse and sort the beans. Soak the beans overnight covered in cold water. The next morning, drain the beans, rinse, and use as directed below.
- 2
Rinse and sort the beans. Transfer to a saucepan and cover with 2 inches water. Bring to a boil, and keep boiling for 1 minute. Turn the heat off, cover the saucepan, and let rest for 1 hour. Drain the beans, rinse, and use as directed below.
- 3
Transfer the soaked beans to a large saucepan. Add the bay leaves and cover the beans with about 2 inches of water. Bring to a boil over high heat, then simmer gently for 15 minutes. Remove from heat and set aside.
- 4
In a Dutch oven or large pot, heat olive oil. Add onions or leeks and cook until soft. Add thyme, diced carrots, zucchini, green beans, garlic, and salt. Cook until vegetables soften.
- 5
Add vegetable stock and bring to a boil. If using dried beans, add cooked beans and liquid. If using canned beans, add drained beans. Next, add peas and pasta, and simmer until pasta is cooked.
- 6
In a food processor, pulse garlic with salt until chopped. Add basil, tomato, and cheese. Blend with olive oil until smooth. Adjust seasoning.
- 7
Ladle soup into bowls and add pistou. Keep extra pistou available.