Provençal Pistou Recipe

Name: Provençal Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces fresh shelled beans, such as cranberry beans (about 1 cup) or 1/2 cup dried black-eyed peas, soaked overnight in cold water and drained; 1 bay leaf; 2 cups plus 3 tablespoons water; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 medium leek, thinly sliced; 1 large shallot, thinly sliced; 2 small celery ribs, cut into 1/2-inch dice; 2 medium carrots, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; 2 thyme sprigs; 4 cups chicken stock or canned low-sodium broth; Salt and freshly ground pepper; 4 ounces green beans, cut into 1-inch pieces; 1/2 cup fresh or frozen corn kernels; 2 cups coarsely chopped basil; 3 medium garlic cloves, quartered; 1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces

Servings: persons

4 ounces fresh shelled beans, such as cranberry beans (about 1 cup) or 1/2 cup dried black-eyed peas, soaked overnight in cold water and drained
1 bay leaf
2 cups plus 3 tablespoons water
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 medium leek, thinly sliced
1 large shallot, thinly sliced
2 small celery ribs, cut into 1/2-inch dice
2 medium carrots, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
2 thyme sprigs
4 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
4 ounces green beans, cut into 1-inch pieces
1/2 cup fresh or frozen corn kernels
2 cups coarsely chopped basil
3 medium garlic cloves, quartered
1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces

1
In a small saucepan, combine the beans with the bay leaf and 2 cups of the water. Cover partially and simmer over low heat until tender, about 20 minutes for fresh beans and 45 minutes for dried. Discard the bay leaf.
2
Heat 2 tablespoons of the olive oil in a large saucepan. Add the leek, shallot, celery, carrots, bell pepper, thyme and the remaining 3 tablespoons of water and cook over moderate heat until the water has evaporated and the vegetables soften, about 10 minutes.
3
Add the stock and a large pinch each of salt and pepper; bring to a simmer. Add the green beans, corn and the cooked shell beans along with any remaining cooking liquid. Cover and simmer over low heat until the corn is tender, about 5 minutes.
4
Meanwhile, in a food processor, combine the basil and garlic and process to a paste. With the machine on, slowly pour in the remaining 1/2 cup of olive oil. Transfer the puree to a blender and blend until very smooth. Scrape the puree into a bowl and season with salt.
5
Add the zucchini to the soup and simmer just until tender, about 4 minutes. Discard the thyme sprigs and season the soup with salt and pepper. Remove the soup from the heat, stir in the basil puree and serve at once.

930

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 ounces fresh shelled beans, such as cranberry beans (about 1 cup) or 1/2 cup dried black-eyed peas, soaked overnight in cold water and drained, 1 bay leaf, 2 cups plus 3 tablespoons water, 1/2 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Provençal Pistou falls under the Meat & Poultry 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.

Provençal Pistou

How did you like this recipe?

Frequently Asked Questions