French · Lunch
Provençal White Bean Soup with Basil
Soupe au Pistou
The Provençal summer soup, white beans and summer vegetables finished at the table with a vivid garlic-basil pistou.
$
25 minsPrep
40 minsCook
1 hr 5 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
24gFat
58gCarbs
8gSugar
12gFiber
740mgSodium
8mgChol
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Instructions
1
Prep
Dice zucchini into 1.5cm pieces, carrot into 1cm pieces, potato into 1.5cm pieces. Cut green beans into 2cm pieces. Slice leek finely, chop onion and tomatoes, mince 1 garlic clove. Drain and rinse beans. For pistou: pound 1 garlic clove with 0.25 tsp salt, add pine nuts, pound until creamy, add basil leaves gradually, stir in Parmesan, stream in 50ml olive oil. For salad: whisk 1 tbsp olive oil, 1 tsp red wine vinegar, 0.25 tsp salt flakes. Slice sourdough and heirloom tomatoes, slice red onion.
2
Saute
Heat 1.5 tbsp olive oil in a medium heavy pot over medium heat. Sauté onion and leek 5 minutes until softened. Add minced garlic, bay leaf, thyme sprigs, cook 1 minute until fragrant.
3
Build
Add potato, carrot, tomatoes to pot, pour in 1L vegetable stock and 0.75 tsp salt. Bring to a simmer and cook 10 minutes until potato begins to soften. Add green beans, zucchini, pasta; simmer 8 minutes until pasta is just tender.
4
Simmer
Stir in drained beans, warm through 2 minutes over medium heat. Remove bay leaf and thyme sprigs. Check seasoning and adjust salt and pepper as needed.
5
Grill
While soup finishes, brush sourdough slices with 1 tbsp olive oil. Toast on a hot griddle pan 1.5 minutes each side until marked. Rub warm slices with halved garlic clove.
6
Finish
Arrange heirloom tomato slices and red onion on a platter, drizzle with vinegar dressing, scatter torn basil. Ladle soup into warm bowls, spoon pistou generously over each. Serve with grilled sourdough and tomato salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 (400g / 14 oz can) canned cannellini beans
- 1 medium zucchini
- 125g (4.4 oz) green beans
- 1 medium carrot
- 1 medium waxy potato
- 0.5 medium leek
- 0.5 medium brown onion
- 1.5 medium ripe tomatoes
- 2 garlic cloves
- 50g (1.75 oz) small pasta
- 1L (4.25 cup) vegetable stock
- 0.5 bay leaf
- 1.5 sprigs fresh thyme
- 45ml (3 tbsp) olive oil
- 1.5 tsp sea salt
- 0.25 tsp black pepper
- 30g (1 oz / small handful) fresh basil leaves
- 25g (0.9 oz) Parmesan cheese
- 50ml (3.5 tbsp) extra virgin olive oil
- 1 tbsp pine nuts
- 250g (8.8 oz) ripe heirloom tomatoes
- 0.25 small red onion
- 1 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 0.25 tsp sea salt flakes
- 0.5 loaf sourdough bread