Saucepan@saucepan · Shared this recipeFollowFrench · sauceSoupe Au PistouA Provençal vegetable and bean soup topped with a spoonful of basil pistou.servings4Original recipe on davidlebovitz.comKeep this recipeAdd a copy of Soupe Au Pistou to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 cup dried beans, 200g2 bay leaves3 tbsp olive oil2 medium onions, peeled and diced, or 3 leeks, cleaned and sliced2 tsp chopped fresh thyme2 medium carrots carrots, 6 ounces (170g, peeled and diced)2 medium zucchini diced), 1 pound (450g8 oz green beans, 260g, tips removed and cut crosswise into quarters6 clove garlic, peeled and minced or thinly sliced1 tbsp sea salt, and freshly ground pepper, to taste1 cup fresh or frozen peas, 250g1 cup dried pasta; any small variety will do, 100g, such as orzo, vermicelli, elbows, or shells1 large clove of garlic, peeledpinch of salt2 cup gently packed fresh basil leaves, 40g0.25 cup olive oil, 60ml1 small tomato; peeled, seeded, and diced1.5 oz Parmesan cheese, 45g, gratedStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse and sort the beans. Soak the beans overnight covered in cold water.2Step 2: The next day, drain the beans and put them in a large saucepan with the bay leaves and enough water to cover the beans with about 1 1/2 quarts (1.5l) of water. Cook the beans for about an hour, or until tender, adding more water if necessary to keep them immersed. Once cooked, remove the beans from the heat and set aside.3Step 3: In a Dutch oven or large stockpot, heat the olive oil.4Step 4: Add the onions or leeks and cook, stirring occasionally, until soft and translucent.5Step 5: Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Season with pepper, and cook, stirring occasionally, until the vegetables are completely cooked. Add the cooked beans and their liquid, then the peas and pasta, plus 2 quarts (2l) water. Bring the soup to a boil, and simmer a few minutes until the pasta is cooked.6Step 6: While the soup is cooking, make the pistou.7Step 7: Pound the garlic to a paste in a mortar and pestle (or use a food processor) with a generous pinch of salt.8Step 8: Coarsely chop the basil leaves and pound them into the garlic until the mixture is relatively smooth.9Step 9: Drizzle in the olive oil slowly, while pounding, then pound in the tomato and cheese. Taste, and season with more salt if desired.getsaucepan.com/r/0305767a-3668-450b-8f27-4818ad606e0d · Original: https://www.davidlebovitz.com/soupe-au-pistou-french-vegetable-soup-recipe/
