French Cuisine for Beginners: Pistu Soup

Sou10e au 28istou - vegetable soup from Provence, the main thing in which is Pistu sauce, very similar to Italian pesto. But do not try to talk to the French about this and compare their soup with a minestrone: the people of Provence will never add pine nuts to their sauce.

Many French housewives believe that only fresh vegetables can be used for this soup - zucchini, green green beans, red and white beans (not necessarily dried), potatoes - and no meat. But in the mountainous areas of Provence, Pisto soup is sure to add pork shank or ham for a more rich taste and greater calorie content. Opinions also vary regarding pasta or small vermicelli.

But the main rule for all is one: pistu sauce is made from basil greens, garlic and olive oil, sometimes adding cheese and never pine nuts.

269 calories

French Cuisine for Beginners: Pistu SoupFrench Cuisine for Beginners: Pistu Soup

Vegetable soup from French Provence, which got its name in honor of the sauce of the same name, very similar to pesto.

French Cuisine for Beginners: Pistu Soup

COOKING TIME:

60 minutes

NUMBER OF PORTS:

8 servings

Cooking process

  1. Pre-soak the beans overnight.
  2. Drain the water in the morning, put the beans in a saucepan, add bay leaf and pour about a liter and a half of fresh water to cover the beans completely. Cook the beans for about an hour, adding water if necessary.

    When the beans are ready, remove it from the heat and set aside without draining the water.

  3. Cut onions, carrots, zucchini and chop six cloves of garlic.
  4. In a large saucepan, heat three tablespoons of olive oil and fry the onion on it to make it transparent. Add carrots, zucchini, green beans, garlic, thyme and salt to taste.
  5. When the vegetables are ready, add boiled beans along with water, green peas and pasta.

    Pour still two liters of water, bring the soup to a boil and cook for several minutes until the pasta is ready.

  6. While the soup is being cooked, prepare the pista - the Provencal version of the pesto. To do this, grind a clove of garlic, basil and a pinch of salt in a blender. Pour in 60 ml of olive oil gradually, then add chopped tomato and grated parmesan.
  7. Pour the soup into a bowl, add a generous spoon to the top of the pistol and serve.

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