Soup Au Pistou
Submitted by davide
Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsSoupe au pistou is the French Riviera’s answer to Italian minestrone, and this version is packed to the brim with beans and vegetables.
Two kinds of beans (red kidney and great northern) simmer together with onion and celery until tender. Then potatoes, plum tomatoes, carrots, and green beans join the pot along with tomato paste and bay leaves for another hour of slow cooking.
Macaroni goes in at the very end, just long enough to cook through without turning mushy.
The result is thick, hearty, and deeply satisfying. Every spoonful is different, hitting beans, pasta, and different vegetables.
Kitchen Tips
- Add the macaroni in the last 5 minutes only. Pasta left in the pot too long absorbs the broth and turns the soup into a stew.
- This soup gets better the next day as the flavors meld, but add fresh pasta when reheating since leftovers will have absorbed it.
- Traditionally served with a spoonful of pistou (the French equivalent of pesto) stirred in at the table. A simple basil-garlic-Parmesan paste takes this to another level.
Ingredients
Directions
In 4-quart saucepan combine beans; add water and bring to a boil.
Reduce heat to low, add onion and celery, and simmer for 30 minutes.
Add remaining ingredients for soup except macaroni and simmer until vegetables and beans are tender, about 45 to 60 Add macaroni, stir, and cook for about 5 minutes.
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