Search
by Ingredient

Summer Bean & Basil Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by shay_dez

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

YIELD

8 servings

PREP

20 min

COOK

2 hrs

READY

hrs

Summer bean and basil soup is the English name for soupe au pistou, the iconic warm-weather vegetable soup of Provence. The base is a humble Mediterranean garden minestrone of haricot beans, leeks, carrots, potatoes, zucchini, French beans, and macaroni simmered in a clear, light broth. The magic happens at the table when each bowl gets a generous spoonful of pistou (basil, garlic, and olive oil pounded into a fragrant paste, like pesto but without the pine nuts and parmesan).

The pistou served separately, not stirred in during cooking, is the entire point. The raw basil oils stay vibrant and grassy when they hit the hot soup, releasing their fragrance into every bite rather than dulling away during the simmer. It’s the same principle as good Vietnamese pho, where the herbs go in last to keep their freshness alive.

This is a make-ahead-friendly soup that gets better the next day. Serve with crusty bread and a glass of rosé for a proper Provençal lunch.

Pro Tips

  • Soak the dried haricot beans overnight if possible. Same-day soaking with a quick boil works in a pinch but takes longer to soften.
  • Use the freshest basil you can find for the pistou. Sad, wilted basil produces a sad, dull sauce. The pistou is the star of the dish.
  • Add the macaroni and tender vegetables only in the last 20 minutes. Long simmering turns pasta to mush and zucchini to slime.
  • Make the pistou last while the soup finishes. The bright color fades fast once basil is bruised.

Variations

  • Add a parmesan rind to the simmering soup for extra umami depth without changing the pistou-only finish.
  • Stir a tablespoon of tomato paste in with the leeks for a richer, more autumnal version.
  • Use cannellini or great northern beans if haricot beans are hard to find.

Ingredients

Soup
1 453.6
POUND G HARICOT BEANS
soaked *
3 3
MEDIUM MEDIUM CARROTS
thinly sliced
3 3
EACH EACH LEEK
thinly sliced *
3 3
MEDIUM MEDIUM POTATOES
diced
3 3
EACH ZUCCHINIS
thickly sliced
8 231.2
OUNCES ML/G FRENCH BEANS
chopped *
4 115.6
OUNCES ML/G PASTA, ELBOW MACARONI
1
X SALT AND BLACK PEPPER
to taste *
Basil sauce
4 4
CLOVES EACH GARLIC
crushed
1 28.9
OUNCE ML/G BASIL
¼ 118
PINT ML OLIVE OIL *

Directions

Drain the soaked beans and place in a soup pot.

Cover with fresh water and bring to a boil.

Cover and simmer for 1 hour. Drain well.

Add the carrots, leeks and potatoes to the cooked beans.

Cover with 5 pints of cold water, bring to a boil and simmer, uncovered, for 30 minutes.

Add the zucchini, French beans and macaroni with the salt and pepper.

Return to a boil and simmer for 20 minutes.

While the soup is cooking prepare the basil sauce.

Mix the basil leaves and garlic in a blender.

Gradually add the oil until you have a smooth paste.

Serve separately with the hot soup. For a complete meal, serve with plenty of fresh home-made bread.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 212 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 55mg 2%
Total Carbohydrate 16g 16%
Dietary Fiber 6g 24%
Sugars g
Protein 14g
Vitamin A 167% Vitamin C 68%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
More health news

Email this recipe