Classic French Soupe au Pistou

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 zucchini, diced 2 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) green beans, trimmed and cut into bite-sized pieces 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
• 4 tomatoes, diced 4 tomatoes, diced
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• For the Pistou: For the Pistou:
• 2 cups (80g) fresh basil leaves 2 cups (80g) fresh basil leaves
• 3 cloves of garlic 3 cloves of garlic
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced carrots, zucchini, red bell pepper, green beans, and tomatoes to the pot. Stir well to combine.
3. 3.
   Pour in the vegetable broth and water. Add the bay leaf, and season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
5. 5.
   Meanwhile, prepare the pistou by combining the fresh basil leaves, garlic, olive oil, and grated Parmesan cheese in a food processor. Blend until smooth.
6. 6.
   Once the soup is ready, remove the bay leaf and stir in the prepared pistou. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together.
7. 7.
   Serve the Soupe au Pistou hot, garnished with a drizzle of olive oil and a sprinkle of grated Parmesan cheese. Enjoy with crusty bread on the side.

Treat your ingredients with care...

• Basil — To keep the basil leaves fresh and vibrant, store them in a glass of water in the refrigerator. This will help maintain their flavor and prevent wilting.
• Garlic — For a milder garlic flavor, roast the garlic cloves before adding them to the pistou. This will give the pistou a slightly sweet and nutty taste.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. Avoid pre-packaged grated cheese, as it may contain additives that affect the taste and texture of the pistou.

Tips & Tricks

• To add a protein boost, you can add cooked white beans or chickpeas to the soup.
• For a heartier version, you can add cooked pasta or rice to the soup.
• If you prefer a smoother texture, you can blend a portion of the soup before adding the pistou.
• Customize the vegetables based on what's in season or what you have on hand.
• The pistou can be made in advance and stored in the refrigerator for up to a week.

Serving advice

Serve the Soupe au Pistou as a main course with a side of crusty bread. It can also be served as a starter or alongside a fresh green salad for a complete meal.

Presentation advice

Garnish each bowl of Soupe au Pistou with a sprig of fresh basil and a sprinkle of grated Parmesan cheese. Serve it in colorful ceramic bowls to enhance the visual appeal.