Photograph of the finished Soupe au pistou

France · Súp rau củ sốt húng quế kiểu Provence

Soupe au pistou

1 hr 15 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White beans White beans 200 g
  • Photograph of Long beans Long beans 240 g
  • Photograph of Zucchini Zucchini 320 g
  • Photograph of Carrot Carrot 240 g
  • Photograph of Potato Potato 320 g
  • Photograph of Tomato Tomato 400 g
  • Photograph of Spaghetti Spaghetti 120 g
  • Photograph of Italian basil Italian basil 32 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Olive oil Olive oil 80 ml
  • Photograph of Pecorino cheese Pecorino cheese 60 g
  • Photograph of Salt Salt 8 g

Method

  1. 1 Soak the white beans overnight, then simmer them separately for 40 minutes until tender.
  2. 2 Dice the carrots, potatoes, and zucchini, and cut the green beans into chunks.
  3. 3 Add the vegetables and peeled tomatoes to a pot of water, season with salt, and simmer for 25 minutes.
  4. 4 Add the white beans and broken noodles, and cook for another 10 minutes until the noodles are tender.
  5. 5 Crush Italian basil with garlic and Pecorino cheese, then gradually pour in olive oil to make pistou sauce.
  6. 6 Turn off the heat and stir the pistou sauce into the soup just before serving to preserve its aroma.

With an appliance

  • Pressure cooker 55 min

    Replace step 1: cook the soaked white beans under high pressure for 12 minutes, then let them drain naturally for 10 minutes; this reduces the cooking time by almost 20 minutes, ensuring the beans are evenly tender without needing constant monitoring. Vegetables and noodles in steps 3 and 4 should still be cooked with the lid open to prevent them from falling apart.

Start cooking