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Soupe au pistou
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Mediterranean-inspired basil, garlic, and olive oil paste from sunny Provence, France.
Ingredients:
  • 20g unsalted butter
  • 1 leek (pale part only), thinly sliced
  • 1 large potato, peeled, cut into 1cm cubes
  • 750ml chicken stock
  • 400g can flageolet beans (see note) or cannellini beans, drained, rinsed
  • 200g baby green beans, trimmed, cut into 2cm lengths
  • 2 zucchinis, cut into 1cm cubes
  • 500g baby broad beans (see note), podded (to give about 1 cup)
  • 120g pea
  • 2 garlic cloves
  • 250.00 ml basil leaves
  • 40.00 ml toasted pine nuts
  • 25g parmesan
Instructions:
  • Prepare the pistou by combining garlic, basil leaves, and pine nuts in a mortar or food processor. Pulse until a coarse paste forms. Mix in the olive oil and parmesan cheese. Season to taste. Store the pistou covered in the fridge for up to 1 week; slight discoloration is normal but won't affect the flavor.
  • In a large saucepan over medium heat, warm the olive oil and butter. Sauté the leek for 5 minutes until soft. Add the potato and stock, bring to a simmer, and cook for 10 minutes. Mix in the rest of the ingredients, season with salt and pepper, and simmer for another 10 minutes until veggies are tender. Stir in 1 tablespoon of pistou and serve in bowls with extra pistou on the side.

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