French Soupe au Pistou

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French Soupe au Pistou
Soup au Pistou.jpg


Soupe au pistou [1][2] is a lovely soup with pesto.


  • 1 cup white beans
  • 2 ounces olive oil
  • 2 garlic cloves, thinly sliced
  • 1 medium onion, diced small
  • 1 lb, seeded, chopped, fresh ripe tomato
  • 2 leeks, washed & cut into 6 mm slices x 1/4"
  • 2 small zucchini, diced small (discard seed cavities)
  • 2 small yellow squash, diced small
  • 1 fennel bulb, diced small
  • 4 cups light chicken stock or broth
  • 1 bouquet garni
  • 3 ounces elbow macaroni
  • salt & pepper


  • 1 bunch of fresh basil leaves
  • 6 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 4 ounces grated parmesan cheese
  • salt & pepper


Heat olive oil, then saute garlic and onion on low heat. Add rest of vegetables (omit beans) once onion becomes clear. Warm and soften the vegetables, then add stock/broth, bringing to boil. Simmer. Include macroni and beans. Skim the soup of foam and periodically stir.

Using a mortar and pestle create the pistou. Create a paste with the basil and garlic. Slowly fork in olive oil. Finish by folding in parmesan and season with salt & pepper.

Whisk in the pistou to the soup once the macroni is ready, then eat.


  1. Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 042-043. ISBN 158234180X (hc). 
  2. . Originally published as French Vegetable Soup with PistouProvided by Crisco® Olive Oil=.