Stéphane Reynaud

Soupe au Pistou

Soup with Pistou

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 45

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Fresh white beans (navy, cannellini) 300 g
  • Fresh green beans 300

Method

  1. Pod the white beans, trim the green beans, peel the potatoes, carrots and onions. Cut all of the vegetables into small cubes, place them in a pot, cover them with twice their volume of water, bring to the boil and cook gently for 1 hour.
  2. Add the spaghetti, broken up beforehand in a cloth, cook for a further 15 minutes, season and serve with the pistou.