Pistou Soup Recipe. This recipe was brought back by my mother from a cooking session in Provence. One French word for parmesan is pistou. This fresh vegetable soup has a great flavour. Three times in a single month, we succeeded! It is so simple, wholesome, satisfying, and delectable (better the next day). Including some crusty unleavened bread, it may be offered as a main course.
3 quarts vegetable broth
2 cups water
2 cups fresh green beans – rinsed, trimmed, and snapped into bite-size pieces
4 zucchini, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces 1 bunch basil, leaves picked from stems 10 cloves garlic, minced
3 tomatoes, chopped
½ cup olive oil 1 teaspoon salt
1 (15 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package spaghetti, broken into
2-inch pieces ½ cup shredded Gruyere cheese
½ cup grated Parmesan cheese
Pistou Soup Recipe
Step 1: Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
Step 2: Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
Step 3: Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.