Soupe au pistou
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| Soupe au pistou | |
|---|---|
 |
| Servings: | 6 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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Although very popular in Provence, this soup originates from Genoa in Italy.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 litres boiling vegetable stock
- 250g French beans, diced
- 3 potatoes cut into small pieces
- 2 tomatoes, deseeded, peeled and crushed
- Seasoning
- 100g small pasta shapes
- Garlic, to taste, peeled
- Several basil leaves
- 2 tablespoons olive oil
- 4 tablespoons Parmesan, grated
Method
- Put the water, vegetables and seasoning into a saucepan and bring to the boil.
- When the vegetables are almost cooked, st the pasta and cook over a low heat.
- In the meantime, blend the garlic, basil, oil and 2 tablespoons of the cooking stock.
- When the pasta is cooked, mix in the blended ingredients.
- Pour into a soup tureen and sprinkle with the Parmesan.
Serving suggestions
Serve with good bread
Recipe source
- Adapted from a recipe in Larousse Gastronomique (1961)
Variations
Before adding the water and the vegetables, you could add a medium onion and leek in a tablespoon of butter.