Soupe Au Pistou

Perhaps your new favorite bean dish:

This basil sauce from Provence is the classic addition to the famous vegetable soup of this region. In Haute Provence, it is prepared with tomatoes, which bring a pleasant acidity and make the soup taste a little fresher.

Sauce Coarsely chop the garlic cloves. Rinse the basil, spin dry, remove the stems and cut the leaves into strips with a kitchen knife or scissors. Grill the tomatoes heartily, skin them, squeeze out the seeds and cut the dry flesh into coarse cubes.

First, finely pound the garlic in a mortar, then add the basil and salt and pound to a paste.

In several portions, add the cheese and diced tomatoes and work them in thoroughly. Gradually add the olive oil and stir until a uniform paste-like cream is obtained. It is served in a mortar with the soupe au pistou.

Soup For the soupe au pistou, add fresh red and white beans, diced potatoes, peeled, seeded tomatoes, chopped leeks and chopped celery leaves to boiling salted water, add freshly ground pepper and simmer the vegetables in a closed pot for about 2 hours.

Add green beans cut into short pieces, yellow and green zucchini slices and rigatoni and cook in 15 minutes.

Bring to the table with the pistou

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