Taste of Provence: Pistou Soup Recipe

Bonjour, soup lovers! Today, we’re taking a culinary journey to the sun-kissed region of Provence in southern France with a delightful recipe for Pistou Soup. Bursting with fresh vegetables, fragrant herbs, and a vibrant pistou sauce, this soup captures the essence of French countryside cuisine. Join me as we explore the flavors of Provence and learn how to create this comforting and aromatic dish in your own kitchen.

Indulge in the flavors of Provence with our Pistou Soup recipe. This hearty and wholesome dish features a medley of seasonal vegetables, tender beans, and a generous dollop of pistou – a French version of pesto – for a burst of flavor in every spoonful. Whether enjoyed as a light lunch or a cozy dinner, Pistou Soup is sure to transport you to the lavender-scented fields of the French countryside. Let’s dive into the recipe and discover the magic of this traditional Provencal dish!

Pistou Soup

Indulge in the vibrant flavors of our Pistou Soup, a classic French dish bursting with fresh vegetables, tender beans, and fragrant herbs. Topped with a dollop of zesty pistou sauce, this hearty soup is a delightful blend of Mediterranean flavors that will transport your taste buds to the sun-kissed countryside of Provence. Perfect for cozy evenings or casual gatherings, it’s a comforting bowl of goodness that will leave you feeling satisfied and nourished.

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Ingredients

Soup Ingredients:

2 tablespoons olive oil
1 onion diced
2 carrots diced
2 celery stalks diced
2 cloves garlic minced
6 cups vegetable broth
1 can 14 oz diced tomatoes
1 can 15 oz cannellini beans, drained and rinsed
1 zucchini diced
1 cup green beans trimmed and cut into bite-sized pieces
1 cup small pasta such as ditalini or elbow macaroni
Salt and pepper to taste
Fresh basil leaves for garnish

For the Pistou:

2 cups fresh basil leaves
2 cloves garlic
1/4 cup grated Parmesan cheese
1/4 cup olive oil
Salt and pepper to taste

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Pour in the vegetable broth and diced tomatoes (with their juices). Bring the soup to a simmer.
Add the cannellini beans, diced zucchini, and green beans to the pot. Let the soup simmer for about 15 minutes, or until the vegetables are tender.
Meanwhile, prepare the pistou sauce. In a food processor or blender, combine the fresh basil leaves, garlic, grated Parmesan cheese, and olive oil. Blend until smooth. Season with salt and pepper to taste.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the vegetables are tender, stir in the cooked pasta. Season the soup with salt and pepper to taste.
Ladle the hot soup into bowls and top each serving with a spoonful of pistou sauce. Garnish with fresh basil leaves.
Serve the Pistou Soup hot, accompanied by crusty bread for dipping.