Soupe au Pistou

Vegetable soup with pistou

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Preparation info

  • Serves

    8–10

    • Difficulty

      Easy

    • Ready in

      12 hr

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

In summer in Provence this soup is made with three types of fresh white beans and other vegetables. The delicious pistou – a paste made with basil, garlic and olive oil – is freshly made and added to the soup for flavouring. Fresh basil and dried white beans are readily available so the soup can be produced here all year round, and the vegetables can be altered to accommodate the seasons.