France · Western Europe
Soupe au Pistou
Provencal summer vegetable soup finished with a basil-garlic pounding.
50 min Serves 6 easysoupvegetarianprovence
Ingredients
- 2 courgettes
- 200g green beans
- 2 potatoes
- 400g white beans
- 1 onion
- Bunch of basil, 3 garlic cloves, olive oil
- Parmesan
Method
- 1
Simmer the diced vegetables and beans in 1.5L salted water for 30 minutes.
- 2
Pound basil, garlic and a little cheese with olive oil into a rough pistou.
- 3
Take the soup off the heat.
- 4
Stir the pistou in at the table, never while boiling.
- 5
Serve with bread and more cheese.
Budget note
Uses whatever is cheap at market — the pistou does the flavour work.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Bistro Ledger
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook