Pistou soup
6 servings
25 minutes
Pistou soup is a fragrant and rich dish from the south of France with clear Italian influence. Its name comes from the word 'pest', indicating the method of making a sauce from basil, cheese, and olive oil. This soup embodies the warmth of Mediterranean cuisine, combining fresh vegetables, aromatic spices, and tender beans. The flavor of the soup is rich and deep with light spicy notes enhanced by garlic and black pepper. Parmesan cheese adds creaminess and richness while basil gives a fresh herbal touch. Pistou is perfect for cozy family lunches, especially on cool evenings when you crave something warming and homey. It is served with crusty bread that pairs wonderfully with the thick, aromatic broth.
1
Sauté slightly crushed garlic cloves in olive oil.
- Garlic: 6 cloves
- Olive oil: 100 ml
2
Add carrots and celery to the garlic, sauté for two minutes. Then add onion and potatoes and sauté for another three minutes. Toss in a bay leaf, pour in the broth, and cook for five minutes.
- Carrot: 3 pieces
- Celery: 3 stems
- Onion: 2 heads
- Potato: 2 pieces
- Bay leaf: 2 pieces
- Chicken broth: 2 l
3
Add green beans and vermicelli, after three minutes - tomatoes and white beans, cook for another minute, season with salt and pepper - and mix in the blended cheese and basil.
- Green beans: 100 g
- Fine vermicelli: 100 g
- Canned tomatoes: 400 g
- Canned white beans: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): 100 g
- Green basil: 100 g
