Soupe au Pistou Recipe

Name: Soupe au Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces green beans, trimmed and cut in 1/4-inch rounds; 1 carrot, peeled and trimmed and diced; 2 small potatoes, peeled and cut into 1/4-inch cubes; Sea salt; 1 large zucchini, trimmed and cut into 1/4-inch cubes; 1 cup fresh coco blanc, Jacob's cattle, or other shell beans (or dried beans) cooked until tender; 2 cups angel hair pasta; Freshly ground black pepper; 3 cloves garlic, peeled and green germ removed; 1/4 teaspoon fine sea salt; 1-1/2 cups fresh basil leaves, gently packed; 1/3 cup extra virgin olive oil; 1 cup finely grated Parmesan cheese

Servings: persons

12 ounces green beans, trimmed and cut in 1/4-inch rounds
1 carrot, peeled and trimmed and diced
2 small potatoes, peeled and cut into 1/4-inch cubes
Sea salt
1 large zucchini, trimmed and cut into 1/4-inch cubes
1 cup fresh coco blanc, Jacob's cattle, or other shell beans (or dried beans) cooked until tender
2 cups angel hair pasta
Freshly ground black pepper
3 cloves garlic, peeled and green germ removed
1/4 teaspoon fine sea salt
1-1/2 cups fresh basil leaves, gently packed
1/3 cup extra virgin olive oil
1 cup finely grated Parmesan cheese

1
1.
2
Place the green beans, carrot and potatoes in a large saucepan.
3
Add 8 cups water and 2 teaspoons sea salt, bring to a boil and cook, covered, until the carrots are nearly tender through, a bout 12 minutes.
4
Add the zucchini, the fresh beans (if using), and cook until tender, about 15 minutes.
5
Add the cooked dry beans (if using), and let cook until heated through, 3 to 4 minutes, then add the angel hair pasta and cook until it is al dente, 3 to 4 minutes.
6
Remove the soup from the heat.
7
2.
8
While the soup is cooking prepared the pistou.
9
Crush the garlic cloves with the salt in a mortar and pestle until they are a rough paste.
10
Add the basil leaves and crush them with the mortar and pestle until they mix with the garlic into a rough paste.
11
Slowly add the oil to the basil and garlic until you have a thick, deep green sauce.
12
3.
13
To serve, divide the soup among six warmed shallow soup bowls.
14
Serve the soup with the pistou and the cheese alongside.

879

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 12 ounces green beans, trimmed and cut in 1/4-inch rounds, 1 carrot, peeled and trimmed and diced, 2 small potatoes, peeled and cut into 1/4-inch cubes, Sea salt, and more.

Yes, Soupe au Pistou 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.

That's it — enjoy your meal!

Soupe au Pistou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions