Pistou Soup Recipe

Pistou Soup

Pistou Soup is a vegetable and noodle soup from the Provence region and the Cote d’Azur. It’s made with noodles (vermicelli or angle hair pasta), beans, onions, potatoes, tomatoes and sometimes smoked ham. This soup at the table is usually served alongside of some Pistou to place in yourselves. 

So now that you have the Pistou recipe you need to make some Pistou soup.

I didn’t have vermicelli or angle hair pasta for this recipe when I made it so I just used what pasta I had left in the cupboard also it’s not the season for green beans so I used zucchini instead. You can do the same as well. Just as long as you have the pistou to add to it.

My favourite recipe for Pistou Soup is as follows.

Ingredients:

•    1 lb. green beans (or a whole zucchini chopped into 1-2 cm pieces)
•    3 to 4 small potatoes
•    2 tomatoes
•    4 oz. angel hair pasta or vermicelli (use whatever pasta you have if you don’t have either)
•    4-6 Tablespoons pistou (or pre-made pesto from the grocery store)
•    gruyère cheese, grated
•    water
•    optional: vegetable broth

Method

1. Pour 8 cups water into a large soup pot (You can also use 4 cups water and 4 cups of vegetable broth.
2. Finely cut the green beans and place in the pot.
3. Peel the potatoes and dice them. Add them to the pot.
4. Cut the tomatoes in half and remove the seeds. Dice the tomatoes and add to the pot.
5. Turn the heat to medium low and cook for about 1 hour.
6. About 15 minutes before serving, break the pasta into 1-inch pieces and add to the soup. Cook until the pasta is done.

To serve place a tablespoon of pistou in each of soup bowls. Add some grated gruyère to each bowl. Ladle in the soup and stir.

You can listen to my episode on Fabulously Delicious all about the A to Z of French Herbs with a specific episode on Basil via either the link below or wherever you listen to podcasts.