Soupe au Pistou

In the picturesque countryside of Provence, where the scent of lavender danced on the breeze and the sun kissed the rolling hills, there lived a passionate chef named Jacques. Jacques was known far and wide for his culinary prowess, and his kitchen was a haven of warmth and creativity. One summer afternoon, as the garden overflowed with ripe vegetables and fragrant herbs, Jacques felt inspired to create a dish that would capture the essence of the season. Thus, he set out to prepare a pot of Soupe au Pistou, a traditional Provençal vegetable soup infused with the vibrant flavors of summer and finished with a dollop of fragrant pistou. As the savory aromas filled the air and the colors of the garden danced in the pot, Jacques knew that this soup would be a celebration of the bountiful harvest and the simple joys of life in Provence.

And now, here’s the recipe:


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 zucchini, diced
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 4 cups vegetable broth
  • 2 cups water
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup cooked cannellini beans (or any white beans), drained and rinsed
  • 1/2 cup small pasta (such as ditalini or small shells)
  • Salt and pepper to taste

For the Pistou:

  • 2 cloves garlic
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Salt to taste
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