Soup Au Pistou (France)

by Mary


Recipe adapted from
The Magic of Provence: Pleasures of Southern France, by Yvone Lenard

1 tbs olive oil
1 cup diced carrots
1 cup sliced celery
1 leek, thinly sliced
1 onion, diced
1 potato, diced (pick a potato with a thin skin, not a baking potato)
4 garlic cloves, minced
1 15 oz can red kidney beans (or equivalent amount of dried and cooked beans)
1 15 oz can white canelli beans (or equivalent amount of dried and cooked beans)
2 quarts chicken broth (or vegetable broth), more or less as needed
Salt, pepper, to taste
1/2 cup chopped spinach if frozen; 1 cup spinach if fresh
1 cup green beans cut into 1-inch pieces (fresh or frozen, not canned)
1/2 cup small elbow macaroni
1 cup basil pesto, either store-bought or homemade (see note)

Sauté the carrots, celery, leek, onion, and potato in olive oil until soft (10-15 mins). Add garlic and sauté a little more (5 mins). Add the stock and beans and stir well. Bring to a boil and simmer on low heat until vegetables are softened. Add macaroni, 10 minutes before serving and bring to a boil until the pasta is cooked through. Add the spinach, and green beans, stir and let sit 2-3 minutes until the spinach is wilted (if fresh) and the beans are warmed through. Serve hot, dropping a spoonful of pistou (pesto) into each bowl.

Note about pesto: If you don’t happen to have homemade pesto at hand, you can use a commercial brand. I'll add a recipe for homemade pesto later.

Some recipes cook a piece of larde (this is a hunk of thick fatty bacon) which gives the soup a very good recipe.

(Tea and Cookies Website)

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Nov 03, 2010
Takes me back to my holidays in Province
by: Susan from Bolton

AH the wonderful, wonderful sights and smells of the South of France. Reminds me of balmy evenings in Province, lavender and that lovely Marseile fish soup and the lovely people, lovely accent.
Souo au Pistou is one of my favourites - thanks for sharing!!!

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