Recipe Provençal Vegetable Soup (Pistou soup)

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  • Provençal Vegetable Soup (Pistou soup)
  • 8Servings
  • Preparation
  • Cook
  • Total
  • 348 kCal
    Per serving
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  • Category : Appetizers
  • Sub-category : Soups and Potages
  • Difficulty : 3
  • See the original French version


Congratulations ! This is the good season to make this recipe!

Ingredients

Cookware

  • 1 large pot/saucepan
  • 1 mortar and pestle for the pistou (pesto)
  • 1 serving dish for soup


Preparation

  1. Prepare the vegetables: while the ingredients in this recipe can be varied, you'll need to at least have the green beans, potatoes and tomatoes. Trim and string the green beans and cut the potatoes into cubes. Peel, seed and dice the tomatoes

  2. Pour 10 1/2 cups (2.5L) of cold water with salt in a large saucepan and add the potatoes. Cover and bring to a boil, then reduce to a simmer. After ten minutes, add the green beans and tomatoes. Bring back to a boil, reduce the heat and then continue to simmer
    Step picture


  3. Near the end of cook time, add the spaghetti, split in 3. Stir, bring to a boil again and make sure to simmer for a few minutes since the soup is thick and may stick otherwise

  4. Prepare the Pistou right before serving:
    Step picture
    Use a mortar and pestle to crush the garlic with the basil leaves. Slowly add the olive oil (like when thickening mayonnaise) and then dilute with 2 or 3 spoonfuls of soup

  5. Put the pistou in the serving dish and gently pour the broth and vegetables on top, mixing with a wooden spoon. Serve the cheese separately, to be sprinkled on top as desired.
    Step picture

Final Thoughts...

  • The amount and type of vegetables can be varied depending on what you have in the kitchen

    Variation: if using the shelled beans, add at the same time as the potatoes; if using zucchini, add at the same time as the tomatoes

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La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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