French

Soupe au Pistou (Provencal Vegetable and Bean Soup with Basil Pistou)

Soupe au Pistou (Provencal Vegetable and Bean Soup with Basil Pistou) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Medium High fiber Heart healthy Diabetic friendly Vegetarian Pescatarian Halal

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 small zucchini, diced
  • 8 oz green beans, trimmed and cut into pieces
  • 2 medium waxy potatoes, diced
  • 1 15 oz can canned white beans, drained and rinsed
  • 2 tomatoes, chopped
  • 6 cups vegetable broth
  • 1 cup small dried pasta (vermicelli or small shells)
  • 3 garlic cloves
  • 1.5 cups fresh basil leaves
  • 1/3 cup olive oil, for the pistou
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp salt
  • 1/4 tsp black pepper

How to cook it

  1. Heat the 2 tablespoons of olive oil in a large pot and cook the onion and carrots over medium heat for 5 minutes, until starting to soften.
  2. Add the zucchini, green beans, potatoes, white beans, tomatoes and vegetable broth, bring to a boil, then lower to a simmer and cook for 20 minutes, until the vegetables are tender.
  3. Stir in the pasta and simmer for 8 to 10 minutes more, until the pasta is cooked, then season with the salt and pepper.
  4. Meanwhile, make the pistou by pounding or blending the garlic and basil with the remaining olive oil until it forms a rough paste, then stir in the Parmesan.
  5. Ladle the hot soup into bowls and swirl a spoonful of pistou into each one just before serving.
  6. Bring extra pistou to the table so everyone can stir in more; this vegetable soup is a genuine whole dinner on a Provencal weeknight.

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Soupe au Pistou (Provencal Vegetable and Bean Soup with Basil Pistou), read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Soupe au Pistou (Provencal Vegetable and Bean Soup with Basil Pistou) carries dairy and gluten. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Soupe au Pistou (Provencal Vegetable and Bean Soup with Basil Pistou)
Allergen In this dish Cook this instead
Peanuts No
Tree nuts No
Dairy Yes Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Gluten Yes Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Shellfish No
Eggs No
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.

Calorie band
Moderate
Protein
Medium
Protein quality
Complete
Food groups it covers
Pulses, Vegetables, Dairy, and Grains
How this was set
Hand audited

When to cook it

Soupe au Pistou (Provencal Vegetable and Bean Soup with Basil Pistou) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in summer, which is when what goes into it is worth buying.

Watch someone make it

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More to cook

Cook this with your whole family

Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

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