Soupe au pistou – Provençal vegetable soup
Soup

Soupe au pistou – Provençal vegetable soup

A Provençal vegetable soup with beans, pasta and a fresh basil pistou to finish. Summery, hearty and entirely meatless.

TraditionalSummerEverydaySoupVeganFrench
Shopping List
Rate:
45 min total
6 servings
Very Easy

Ingredients

servings

  • Soup

    • 1 stk Onion, chopped
    • 2 stk Carrots, diced
    • 2 stk Courgettes, diced
    • 200 g Green beans, cut into pieces
    • 400 g White beans (tinned, drained)
    • 100 g Small pasta (ditali, orzo or similar)
    • 1 L Vegetable stock
    • 2 spsk Olive oil

  • Pistou

    • 30 g Fresh basil
    • 2 fed Garlic cloves
    • 3 spsk Olive oil
    • 0.5 tsk Salt

Instructions

  1. 1

    Cook the soup

    1. Sauté onion in olive oil for 3 minutes. Add carrots, courgettes and green beans. Pour in stock. Bring to the boil and simmer for 15 minutes.
    2. Add pasta and white beans. Cook for another 10 minutes until the pasta is al dente.
    25 min
    Pot
  2. 2

    Make the pistou

    1. Blend basil, garlic, olive oil and salt into a rough paste. Stir it into the soup at the table or serve alongside.
    5 min
    Blender

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Details

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store the soup without pistou in the fridge. Make fresh pistou when serving.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze the soup without pasta and pistou. Cook fresh pasta and make pistou after thawing.

Author

N

Nordmad

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Comments

Author

N

Nordmad