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Soupe au Pistou is a hearty, rustic vegetable soup from the South of France, bursting with fresh garden flavors and wholesome ingredients. The star of the dish is the pistou — a fragrant sauce made with fresh basil, garlic, and olive oil, similar to pesto but without pine nuts or cheese. This bright, herbaceous topping adds a deliciously fresh finish to the medley of seasonal vegetables, white beans, and pasta making it a comforting yet light meal perfect for any time of year.
Ingredientes
olive oil
2 onion, diced
garlic, minced ( as much as you like)
2 carrots, diced
2 potatoes
2 zucchinis, diced
2 tomatoes, peeled and chopped
1 cup red beans, (cooked or canned, drained)
1 cup white beans (cooked or canned, drained)
1 tomatoes can
1 cup small pasta
Salt and pepper to taste
Water
For the Pistou:
2hands full of fresh basil leaves
2 cloves garlic
olive oil
Salt, to taste
Preparación
Cooking the Soup:
Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened and fragrant.
Add all the choped veggies . Stir and cook to fry them a bit
Pour in enough water to cover the vegetables
Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
Add the beans - tomaotes can
Season with salt and pepper.
cook the pasta appart and add them to the soup when you serve
Preparing the Pistou:5. While the soup simmers, prepare the pistou.
chop garlic and basil and mix it in a jar with olive oil
Serving:6. Ladle the hot soup into bowls with pasta and add a generous spoonful of pistou on top.
add parmesan cheese on top