Soupe au Pistou Recipe

Method10 steps

1. 1

   Step 1: For the dry-bean route, soak the 3 cups dried cranberry or white lima beans in plenty of water overnight and drain. Chop the 4 soup garlic cloves and either the 3 shallots or 1 white onion, then lightly sauté in olive oil in a large soup pot. Add the drained soaked beans, 16 cups fresh soup water, sea salt (1 tsp) and thyme (2 sprigs). Simmer about 45 minutes, until the beans begin to soften. Alternatively, use canned white beans in the quantity desired, without soaking, and simmer this first phase about 25 minutes.

   First bean phase: canned 25 minutes, soaked dry 45 minutes · 45 minUses 3 cups dried cranberry beans or white lima beans, soaked overnight · Canned white beans instead of soaked dry beans; quantity as desired · Plenty of water to cover the dry beans for overnight soaking · 4 cloves garlic for the soup · 3 shallots, OR 1 white onion · 1 white onion, instead of 3 shallots · 2 sprigs fresh thyme · Olive oil for sautéing the soup aromatics

2. 2

   Step 2: Meanwhile, peel and dice the carrots (5) and selected potatoes. Dice the 3 soup tomatoes and zucchini into bite-sized pieces. Trim the green beans (2 cups) and cut into small sections.

   Uses 5 carrots · 4 large yellow potatoes, OR 8–10 new potatoes · 8–10 new potatoes, instead of 4 large potatoes · 2 cups green beans · 5 zucchini, green or yellow · 3 tomatoes for the soup

3. 3

   Step 3: Add the prepared potatoes and carrots to the bean broth. Simmer about 30 minutes, stirring occasionally. Check the beans; if they are still firm, continue cooking until tender before adding the tomatoes in the next step.

   Simmer potatoes carrots · 30 minUses Bean broth · Prepared potatoes and carrots

4. 4

   Step 4: Add the prepared soup tomatoes, zucchini and green beans, then simmer for another 30 minutes.

   Simmer the added vegetables · 30 minUses Tender beans with potatoes and carrots · Prepared soup tomatoes, zucchini and green beans

5. 5

   Step 5: After the vegetable phase, add the 2 cups dried small pasta. Simmer until tender according to the pasta package, using the source’s final 15 minutes as a guide and checking to avoid overcooking. Add hot water as needed to retain the desired soup consistency.

   Check pasta according to its package · 15 minUses Bean and vegetable soup · 2 cups dried elbow or other small-shape pasta · Additional hot water as needed to maintain a soup consistency

6. 6

   Step 6: Throughout cooking, add hot water as needed to maintain a soup consistency; the potatoes and pasta absorb liquid.

   Uses Soup with cooked pasta · Additional hot water as needed to maintain a soup consistency

7. 7

   Step 7: While the soup cooks, prepare pistou using a mortar and pestle or food processor. Skip the homemade preparation if choosing the jarred-pesto shortcut.

8. 8

   Step 8: For homemade pistou, crush the 7 pistou garlic cloves into a paste. Add the basil (1 large bunch) bunch’s leaves and pinch of fleur de sel, then crush into a thick paste. Stir in the 1/2 cup pistou olive oil. Lightly stir in the 3 diced pistou tomatoes, pinch of pepper, 3/4 cup grated Parmesan and 1/2 cup grated hard cheese. Do not blend again. If too thick, stir in a little broth taken from the cooking soup until it has the consistency of thick cream.

   Uses 1 large bunch basil for the pistou · 3 tomatoes, diced, for the pistou · 7 cloves garlic for the pistou, peeled · 3/4 cup grated Parmesan for the pistou · 1/2 cup grated hard cheese, such as Gruyère or Edam · 1/2 cup olive oil for the pistou · 1 pinch fleur de sel for the pistou · 1 pinch black pepper for the pistou, about 3 turns of the mill

9. 9

   Step 9: Once the beans and pasta are tender, discard the thyme stems and divide the soup among bowls. Top with additional grated Parmesan and a spoonful of homemade pistou OR prepared pesto, choosing one. Garnish with extra basil leaves if desired and reserve unused pistou for another use.

   Uses Finished bean, vegetable and pasta soup · Homemade pistou, a spoonful per bowl · Prepared jarred pesto, a spoonful per bowl, instead of homemade pistou · Additional grated Parmesan for serving · Additional basil leaves for garnish, if desired

10. 10

    Step 10: Serve with the optional prepared baguette and goat cheese if desired.

    Uses Served soupe au pistou · Prepared baguette, optional, for serving · Goat cheese, optional, for serving