Soupe au Pistou Provençale

Soupe au pistou is the great summer soup of Provence, a celebration of the garden at its peak. Unlike its Italian cousin minestrone, it is defined by the pistou — the Provençal version of pesto, made without pine nuts — stirred in at the last moment, transforming a humble bean and vegetable broth into something extraordinary. Every family has their version; this is the classic.

Serves: 6

Ingredients

• 150g (5 oz) dried white cannellini or lingot beans, soaked overnight
• 150g (5 oz) fresh or frozen green beans, cut in 2cm pieces
• 2 medium courgettes (zucchini), diced
• 3 medium tomatoes, peeled and diced
• 2 carrots, diced
• 2 leeks, sliced
• 2 medium potatoes, diced
• 150g (5 oz) small pasta (vermicelli or macaroni)
• 2L (8 cups) water or light vegetable stock
• Salt and pepper
• Pistou:
• 4 large garlic cloves
• Large bunch (40g) fresh basil leaves
• 4 tbsp (60ml) extra virgin olive oil
• 60g (2 oz) Parmesan or Gruyère, grated
• 1/2 tsp salt

Instructions

1. Drain soaked beans, cover with fresh water, and simmer for 40-50 minutes until tender. Drain.
2. In a large pot, bring 2L of water or stock to a boil. Add carrots, leeks, and potatoes; cook 10 minutes.
3. Add courgettes, tomatoes, green beans, and cooked white beans. Season with salt and simmer 15 minutes.
4. Add pasta and cook for the time indicated on the package, about 8-10 minutes.
5. Meanwhile, make the pistou: pound garlic and salt in a mortar until a paste forms. Add basil leaves and pound until smooth. Stir in olive oil and cheese to form a thick sauce.
6. Ladle soup into bowls and stir a generous spoonful of pistou into each serving. Do not cook the pistou — add it only at the table to preserve its bright flavor.

Cook's Notes: The pistou must be made fresh and stirred in at the very end. Leftovers are excellent — add extra water when reheating as the pasta absorbs broth overnight.