Provençal Soupe au pistou - Vegetable Soup with Basil Paste
Main course
vegetarian
nut-free

Provençal Soupe au pistou - Vegetable Soup with Basil Paste

Provence's summer soup: beans, courgette, potato and pasta, finished with a spoon of pistou - basil, garlic and olive oil, without pine nuts. It is not cooked in but folded through in the bowl.

1 hr 30 min + soaking6 servings
high in fibreplant-basedmicrobiome-friendlyhigh in proteinheart-healthy

Why this dish is good for you

Eleven grams of fibre a portion from five different vegetables and two pulses. Adding the pistou raw matters nutritionally: the basil's essential oils and the sulphur compounds of raw garlic would largely be lost to cooking.

Ingredients

  • Potatoes(waxy, diced)300 g
  • Courgette(diced)300 g
  • Tomatoes(peeled and diced)300 g
  • Green beans(snapped into two-centimetre lengths)250 g
  • White beans(weighed dry, soaked overnight)200 g
  • Carrots(diced)200 g
  • Leek(the white and pale green only, in rings)150 g
  • Wholemeal pasta(small shapes, weighed raw)100 g
  • Olive oil(mostly into the pistou)45 g
  • Parmesan(freshly grated, into the pistou)40 g
  • Basil(two large bunches, leaves only)30 g
  • Garlic(raw, into the pistou)20 g
  • Salt(add only once the white beans are soft)5 g
  • Water1800 ml

Method

  1. 1

    Soak the white beans overnight, drain and precook them in fresh unsalted water for 50 minutes.

  2. 2

    Put leek, carrots and potatoes on with the water and the precooked beans and simmer for 20 minutes.

  3. 3

    Add courgette, green beans and tomatoes and simmer another 15 minutes until everything is tender. Season with salt only now.

  4. 4

    Add the pasta and cook it in the soup.

  5. 5

    For the pistou, pound basil leaves, raw garlic and a pinch of salt in a mortar, then work in the Parmesan and, little by little, the olive oil until you have a thick green paste.

  6. 6

    Ladle the soup into bowls and stir a heaped teaspoon of pistou into each - not into the pot, where it would lose its aroma within seconds.

🌿 Pistou ist kein Pesto

Both names come from the Latin pistare, to pound. Ligurian pesto contains pine nuts, Provençal pistou does not - it is only basil, garlic, oil and sometimes cheese. The coast road between Genoa and Nice is barely 200 kilometres long.

Nutrients & vitality score

Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.

  • Nutrients per serving based on USDA and BLS reference data
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  • Vitality score across seven days

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