Soupe au pistou
This traditional Provençal soup resembles minestrone, but with a French twist: at the end of the cooking process, a "pistou" (i.e. a mix of fresh tomatoes, basil, olive oil and garlic) is added to the soup, giving it a delicious, fresh taste. You can eat this soup with freshly baked focaccia, or any crusty bread!
Recipe inspired from France Vegetalienne.
Ingredients
- Main
- 300g green beans, cut into medium-size chunks
- 100g raw white beans
- 75g raw kidney beans
- 320g zucchini, chopped into medium-size cubes
- 250g carrots, chopped into medium-size bits
- 2 tsp veggie broth
- salt, pepper to taste
- Pistou
- a bunch of fresh basil (sub 2 tsp dried basil)
- 250g fresh tomatoes
- 9g crushed garlic
- 18g olive oil
- Add-ons
- 75g small pasta
- 75g shredded vegan cheese
Instructions
- Put carrots and potatoes in a large pot, add veggie broth and cover with boiling water.
- Cook under medium heat until vegetables are ~75% done.
- Add green beans, zucchini, and cook until all vegetables are nearly done.
- Pistou
- In a small jar, use an immersion blender to blend together the tomatoes, basil, olive oil, and garlic.
- Add the pistou to the pot of soup, and let it cook for a minute or two. Turn off heat.
- Add-ons
- Cook pasta in a small saucepan, drain and reserve.
- Assembly
- Serve the soup in a bowl, and add some cooked pasta and top with vegan cheese.
- Adjust salt & pepper, and enjoy with a nice piece of bread!