La Soupe au Pistou

Name: La Soupe au Pistou
Prep time: 5 min
Total time: 5 min
Yield: For 4 people
Cuisine: French
Ingredients: Dried white haricot, Great Northern, or marrowfat beans (½ lb.); Dried white haricot, Great Northern, or marrowfat beans (½ lb.); Leeks, white part only, (2 medium); Leeks, white part only, (2 medium); Elbow macaroni (½ lb.); Chicken livers (½ lb.); Dried white haricot, Great Northern, or marrowfat beans (½ lb.); Green beans (½ lb.); Tomatoes, peeled, seeded and chunked (4 medium); Potatoes, peeled and cubed (4 medium); Clear beef bouillon (about 8 cups); White turnip, peeled and diced (1 medium); Green virgin olive oil, preferably from Provence (up to 9 tsp); Crystal salt, freshly ground black pepper, 4 cloves garlic, peeled, fresh or dried basil, dill, oregano and savory; Carrots, peeled and sliced (2 medium); Yellow onions, chopped (2 medium); Butter (3 Tb); French Alpine Comté, Swiss Gruyère, or Italian Parmesan, grated (½ lb.); French Alpine Comté, Swiss Gruyère, or Italian Parmesan, grated (½ lb.); Crystal salt, freshly ground black pepper, 4 cloves garlic, peeled, fresh or dried basil, dill, oregano and savory; French Alpine Comté, Swiss Gruyère, or Italian Parmesan, grated (½ lb.); Crystal salt, freshly ground black pepper, 4 cloves garlic, peeled, fresh or dried basil, dill, oregano and savory; Crystal salt, freshly ground black pepper, 4 cloves garlic, peeled, fresh or dried basil, dill, oregano and savory; Crystal salt, freshly ground black pepper, 4 cloves garlic, peeled, fresh or dried basil, dill, oregano and savory; Crystal salt, freshly ground black pepper, 4 cloves garlic, peeled, fresh or dried basil, dill, oregano and savory

Preparation info

For
4
people

Difficulty
Medium
Ready in
5 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is the classic one-dish meal of Le Mult, the entire southern region of France along the Mediterranean from Italy and Switzerland to Spain. Obviously, it is an historic variation of the Italian minestrone, which began originally in Genoa and must have crossed the French border at Nice. Then, the irresistible gastronomic influence of Provence took the dish in hand, adding garlic, green virgin olive oil and innumerable subtle touches. The name became pistou, from the ancient

Ingredients

Europe
France
Nice
Winter
Spring
Summer
Soup
Mediterranean

Ingredients

Method