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Soupe au Pistou (Provençal Vegetable Soup)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4quarts water
- 1cup diced carrots
- 1cup diced potatoes
- 1cup diced onions
- 1½cups diced green beans
- 2cups diced zucchini
- 1¼pounds canned red kidney beans
- 4cloves garlic chopped fine
- ½cup tomato paste
- 3tablespoons basil, fresh or dried, chopped
- 2tablespoons olive oil
- 1cup Swiss cheese finely grated
- 1cup Parmesan cheese finely grated
- 1cup other grated cheeses (optional)
- Salt and pepper to taste
Preparation
- Step 1
In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
- Step 2
Drain kidney beans and add them to the soup.
- Step 3
Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
- Step 4
Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.
Private Notes
Cooking Notes
Simple, satisfying, healthy. Stocks or broth not needed. Water was just fine.
Pretty good and easy to make. I didn’t have any beans or zucchini but it still cooked up w decent and fresh flavor. I topped with the cheese and finished under the broiler a la French Onion Soup.
Used only 3 quarts of water because the Dutch oven I used was way too full. Didn’t seem to impact anything. I used cannellini beans but all other ingredients as is, except the onion. Onion was overpowering everything else, so I scooped half of it off the top. Might be better if you pickle the onion in vinegar first and drain before adding. The tomato sauce mix at the end makes the dish. Very good and really easy.
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