Soupe au Pistou



Provencal soup, traditional in Provence, a mixture of cubed vegetables in which we incorporate in the last minute Pistou (a sauce made of garlic, basil and olive oil). Generally tasted in summer, because in this season, white beans and basil are in profusion on our our stalls in Provencal markets. Discover the basic products and the technique to make a succulent traditional traditional pistou soup. Follow the different steps of the recipe for Pistou Soup and discover all the secrets of this traditional family recipe. Impress your guests or your family members with this recipe for Pistou Soup. As a starter or as a main course, accompanied by bread or on its own, the soup will delight the taste buds of taste buds of the people at your table. You should allow about 1 hour and 30 minutes to prepare the traditional of the traditional soup to the pistou.



  • 200 g lean semi-salted bacon
  • 200 g fresh white beans
  • 200 g red or marbled beans (fresh if possible)
  • 200 g flat green beans (edible)
  • 1 carrot
  • 2 zucchini
  • 2 potatoes


  • 1 basil plant
  • 1 large tomato
  • 4 cloves of garlic
  • olive oil
  • salt
  • pepper


For the pistou soup, start by shelling the beans, peeling potatoes, zucchini and carrot, remove the ends and strands from the snap beans and wash and wash everything. Cut the potatoes, carrots and snap beans into cubes. Strain the under fresh water and put it in a stewpot with 3 l of water. Make boil, then add the white beans white beans, red beans and carrot. Cover and cook for 45 minutes. Then add the beans beans, zucchini and potatoes. potatoes. Let cook for another 20 minutes. (You can also add 80 g of spaghetti cut into pieces in pieces or 10 minutes before the end of cooking). Continue the preparation of your soup with pistou soup: in a mortar, crush the peeled garlic cloves with the basil leaves. Add the peeled and seeded tomato and seeded tomato (plunge it into a few seconds in boiling water to make peeling easier). Whip this with a pestle, adding the olive oil in a thin stream, While stirring gently, be careful that the pistou mixture is thick. Once the ready, pour in the ointment and stir. Serve the soup immediately. In Provence, this soup is accompanied by with 3 grated cheeses, gruyere, edam (old) and parmesan.

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