Pistou Soup Recipe

Name: Pistou Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch basil; 3 garlic cloves; 3 -4 tablespoons extra virgin olive oil; 1 bunch of vietnamese basil or 1 bunch Thai basil, chopped; 1 stalk lemongrass, roughly chopped; 12 small red chili pepper, seeds removed; 5 tablespoons sunflower oil; 3 tablespoons olive oil; 2 onions, diced; 4 garlic cloves, crushed to a paste; 1 sprig thyme; 2 bay leaves; 4 tablespoons tomato paste; 2 carrots, diced; 2 zucchini, diced; 7 ounces green beans, quartered; 2 quarts boiling water; ⅔ cup dry pasta (a small variety like orzo); 14 ounces white beans, drained and rinsed (e.g. cannellini); 1 ¼ cups fresh peas or 1 ¼ cups frozen peas; 1 tablespoon salt; 1 pinch sugar; fresh ground black pepper

Servings: persons

1 bunch basil
3 garlic cloves
3 -4 tablespoons extra virgin olive oil
1 bunch of vietnamese basil or 1 bunch Thai basil, chopped
1 stalk lemongrass, roughly chopped
12 small red chili pepper, seeds removed
5 tablespoons sunflower oil
3 tablespoons olive oil
2 onions, diced
4 garlic cloves, crushed to a paste
1 sprig thyme
2 bay leaves
4 tablespoons tomato paste
2 carrots, diced
2 zucchini, diced
7 ounces green beans, quartered
2 quarts boiling water
⅔ cup dry pasta (a small variety like orzo)
14 ounces white beans, drained and rinsed (e.g. cannellini)
1 ¼ cups fresh peas or 1 ¼ cups frozen peas
1 tablespoon salt
1 pinch sugar
fresh ground black pepper

1
For the pistou, crush the ingredients to a smooth paste in a pestle and mortar (or use a food processor).
2
For the soup, heat the olive oil in a large pot.
3
Add the onions and garlic and cook gently, stirring occasionally, until soft and translucent.
4
Add the thyme, bay leaves, tomato puree, carrots and zucchini, then cook for 15-20 minutes or until the vegetables are al dente (tender but still a little crunchy).
5
Add the green beans with the boiling water and bring to a boil, then add the pasta.
6
Cook for 10 minutes or until the pasta is al dente.
7
Add the white beans and peas.
8
Remove the sprig of thyme and the bay leaves, then add the salt, sugar and pepper to taste.
9
Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup.

2161

kcal

Calories

148

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 bunch basil, 3 garlic cloves, 3 -4 tablespoons extra virgin olive oil, 1 bunch of vietnamese basil or 1 bunch Thai basil, chopped, and more.

Yes, Pistou Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pistou Soup

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