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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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