Description
A delightful Provençal soup combining fresh summer vegetables, white beans, and pasta in a fragrant broth, elevated by a fresh basil pistou.
Ingredients
Scale
- 200g de haricots blancs secs (ou 400g en conserve)
- 200g de haricots verts frais
- 2 courgettes moyennes
- 2 tomates bien mûres
- 1 oignon blanc
- 2 gousses d’ail
- 100g de pâtes courtes (coquillettes ou macaronis)
- 1,5 litre de bouillon de légumes
- 2 cuillères à soupe d’huile d’olive
- 1 feuille de laurier
- Sel et poivre du moulin
- 1 bouquet de basilic frais (environ 50g)
- 4 gousses d’ail
- 100ml d’huile d’olive extra-vierge
- 1 pincée de gros sel
Instructions
- Prepare the vegetables: Trim the green beans and cut them into 2 cm pieces. Wash the zucchinis and dice them without peeling. Blanch the tomatoes for 30 seconds in boiling water, then peel and chop them roughly. Finely chop the onion and garlic.
- Cook the white beans: If using dried beans, soak them overnight. On the day, drain and cook in boiling salted water with a bay leaf for 30 minutes. Drain and set aside.
- Make the sofrito: In a large pot, heat olive oil over medium heat. Sauté the chopped onion for 5 minutes until translucent. Add the minced garlic and continue cooking for 2 minutes, stirring regularly.
- Add the vegetables: Stir in the chopped tomatoes and simmer for 10 minutes to concentrate the flavors. Add the zucchinis and green beans, mixing gently, and sweat for 5 minutes.
- Cook the soup: Pour in hot vegetable broth, add the cooked white beans, and bring to a boil. Reduce heat and simmer gently for 20 minutes. Stir in pasta and cook according to package instructions.
- Prepare the pistou: While cooking, pound the fresh basil with garlic and coarse salt in a mortar. Gradually drizzle in olive oil to create a smooth, fragrant paste.
- Final touches: Season the soup with salt and pepper. Serve immediately in warm bowls, adding a generous spoonful of pistou to each portion.
Notes
For an authentic pistou soup, always use seasonal vegetables and fresh garden basil. The quality of olive oil is essential; choose extra virgin olive oil from Provence. Avoid vigorous boiling after adding vegetables; a gentle simmer preserves texture and nutrients.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg