🥣 Soupe au Pistou

Name: Soupe au Pistou
Total time: 60 min
Yield: 6
Cuisine: France · Provence
Ingredients: 400 g cooked white beans; 2 zucchini, diced; 2 potatoes, diced; 2 carrots and 1 onion, diced; 2 tomatoes, chopped; 80 g small pasta; 4 tbsp basil pesto; 2 garlic cloves, crushed; 1.8 l water, 1 tbsp olive oil, salt, pepper

Origin: France · Provence

320kcal

per serving · 400 g

80kcal

per 100 g

12 gProtein3 g / 100 g

12 gFat3 g / 100 g

40 gCarbs10 g / 100 g

Soupe au pistou is a Provençal summer vegetable soup of white beans, zucchini, potato and small pasta, simmered until thick and chunky. Just before serving, a spoonful of basil pesto with garlic is stirred into each bowl, so the hot soup releases a burst of fresh basil aroma. It is served warm or at room temperature as a hearty main.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Low-carb10 g carbs per 100 g

Not veganbecause of: basil pesto

Contains glutenbecause of: pasta

Contains dairybecause of: basil pesto

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk ⚠ Tree nuts

What it is made of

beanszucchinipotatopastabasil pestogarlic

Recipe

6 servings60 min

Ingredients

400 g cooked white beans
2 zucchini, diced
2 potatoes, diced
2 carrots and 1 onion, diced
2 tomatoes, chopped
80 g small pasta
4 tbsp basil pesto
2 garlic cloves, crushed
1.8 l water, 1 tbsp olive oil, salt, pepper

Method

Soften the onion and carrots in the oil for 5 minutes.
Add the water, potatoes, tomatoes and salt and simmer 15 minutes.
Add the zucchini and beans and cook 10 minutes more.
Add the pasta and cook until tender, about 10 minutes.
Mix the pesto with the garlic and stir a spoonful into each bowl when serving.

How to make it lighter

Use 2 tsp of pesto per bowl — it is the richest part of the soup.
Double the zucchini and halve the pasta for a lighter bowl.
Make a big pot — it keeps well for several days and portions easily.

History

The soup is a speciality of Provence and especially the Nice area, and it is closely related to Italian minestrone with pesto from neighbouring Liguria. Pistou is the Provençal word for the pounded basil and garlic sauce.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →