This wonderful Provençal vegetable soup is certainly nicest when the vegetables are in season but it also is a delightful winter dish – most ingredients should also be easily available in winter. The highlight of this dish is the „sauce pistou“, which you swirl in just before serving.
For the soup:
- 2 tablespoons of olive oil
- 1 large shallot, chopped
- 1 carrot, diced
- 2 potatoes, peeled and diced
- 1 zucchini, diced
- 1 l of vegetable stock
- freshly ground pepper, salt
- 400 grams of canned or fresh skinned tomatoes, chopped
- 200 grams of green beans
- 200 grams of borlotti beans (alternatively green peas)
- 100 grams of elbow macaroni (or any other type of small pasta)
- To serve: grated gruyère or parmsan cheese
For the Pistou sauce:
- 2 garlic cloves, peeled
- 5-6 grains of coarse salt
- Bunch of basil
- 60 ml of olive oil
Preparing the soup:
- Heat up the olive oil over low to medium heat in a large saucepot.
- Add the shallot and fry for 1-2 minutes until it softens.
- Add the carrot, potatoes and zucchini. Fry for a few more minutes while stirring occasionally.
- Add the vegetable stock and bring to simmer. Season with pepper and salt, cover and simmer for around 20 minutes.
- Then add the green beans and the borlotti beans as well as the pasta. Cook for another 10 minutes or until the pasta is al dente.
- Season to taste with more freshly ground pepper and salt.
Preparing the sauce:
- Crush the garlic together with the salt in a mortar.
- Pick the leaves off the basil, add to the mortar and pound until you have a rough paste.
- Then drizzle in the olive oil in small increments while continuously pounding until you have a thick mixture.
- Ladle the soup into individual bowls.
- Drop 2-3 tablespoons of pistou sauce in the middle and sprinkle with the cheese.