Soupe au Pistou

Name: Soupe au Pistou
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 1 lb (2 oz) (500 g) fresh cranberry beans (coco rouges); 1 lb (2 oz) (500 g) fresh white beans (coco blancs); 3 zucchini; 10 1/2 oz (300 g) flat green beans; 3 carrots; chopped garlic; 3 tomatoes; 2 onions; 4 potatoes; fresh basil; 7 oz (200 g) Parmesan cheese; olive oil; salt and pepper; 7 oz (200 g) elbow macaroni or small shell pasta

Veronique Filippi @verochefcook_8197505

Provençe

An iconic soup from Provence!

Veronique Filippi @verochefcook_8197505

Provençe

An iconic soup from Provence!

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Ingredients

1 hour 30 minutes

Serves 4 servings

1 lb (2 oz)(500 g) fresh cranberry beans (coco rouges)
1 lb (2 oz)(500 g) fresh white beans (coco blancs)
3zucchini
10 1/2 oz (300 g)flat green beans
3carrots
chopped garlic
3tomatoes
2onions
4potatoes
fresh basil
7 oz (200 g)Parmesan cheese
olive oil
salt and pepper
7 oz (200 g)elbow macaroni or small shell pasta

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Steps

1 hour 30 minutes

1

Peel and shell all the vegetables. Cut them into small cubes, trying to keep them about the same size for even cooking.
2

Bring water to a boil in a large pot. Add salt to the water.
3

First, add the beans and cook for about 30 minutes. Then add the flat green beans, carrots, zucchini, potatoes, and onions.
4

Simmer gently for about 1 hour 30 minutes, stirring occasionally and gently.
5

Add the peeled and chopped tomatoes.
6

In a mortar, place the garlic cloves. Gradually add the basil leaves. Pour in the olive oil. Season with salt and pepper. Add the Parmesan cheese. Add the pasta to the vegetables. Cook for another 10 minutes.
7

Pour the basil-garlic mixture (pistou) into the soup near the end of cooking. Try to save some to serve at the table so everyone can add more to their bowl, along with extra Parmesan cheese.