Vegetable Soup with Basil and Garlic
This simple and delicious vegetable soup is from the 1994 cookbook Backroad Bistros, Farmhouse Fare – A French Country Cookbook by Jane Sigal.
Jane is a “journalist, author, editor, recipe developer, and teacher” who lived in France for 12 years and went to culinary school at Ecole de Cuisine La Varenne. She has been a contributing editor at Food & Wine, the New York Times, Saveur, the Wall Street Journal, Fine Cooking, and the list goes on.
Back in the 90’s when I lived in New York City with my wife Meg, I had the opportunity to cook with Jane at our downtown loft. If my memory is correct, Jane and I shopped for ingredients and then prepared an incredible Indian meal.
Jane’s recipe is called Soupe Au Pistou which translates to Vegetable Soup with Basil and Garlic.
Pistou
Pistou is a traditional Provençal cold sauce, originating from the Provence region in the south of France. Similar to Italian pesto, pistou is made from fresh basil, garlic, and olive oil. However, unlike its Italian counterpart, it typically does not include pine nuts. Sometimes, grated hard cheese such as Parmesan or Pecorino is added, although this can vary based on local traditions and personal preferences.
The word “pistou” comes from the Provençal word “pistare,” meaning “to pound” or “crush,” reflecting the traditional method of preparation using a mortar and pestle. This technique allows the ingredients to be combined gently, preserving their vibrant flavors and aromas.
Apart from soup, pistou can also be used as a condiment for grilled meats, fish, or vegetables, or as a spread for bread. Its bright, fresh taste makes it a versatile and beloved component of Provençal cuisine.
I already have a recipe for pistou here so it’s not included in this recipe. You can make it ahead of time or while you are preparing the soup.
Soupe au Pistou - Vegetable Soup
Ingredients
- 1 cup dried white beans or two 15 ounce cans
- 1 sprig fresh thyme
- 1 bay leaf
- salt and freshly ground pepper to taste
- 12 cups water
- 2 tablespoons olive oil extra virgin
- 3 leeks white and light green parts only
- 2 carrots peeled and diced
- 1 rib celery diced
- ½ pound zucchini diced
- ½ pound green beans cut into 3/8 inch pieces
- 2 potatoes peeled and diced
- ½ cup dried pasta small
Instructions
Prepping the Beans
- If you are using dried beans, you need to soak them most of the day or overnight before starting this recipe. Once they have soaked for a minimum of 6 hours, drain them and put them in a large pot, cover with water and bring the water to a boil. Boil for about 5 minutes, drain, rinse and drain again.
- Put the beans back into the pot and once again cover them with cold water along with the fresh thyme and bay leaf. Bring to a boil, lower heat and simmer the beans, uncovered for 1 to 1½ hours until tender.
- Jane says to add 1 teaspoon of salt toward the end of the cooking process. Drain the beans one more time and reserve until you about to serve the soup.
- If you are using canned beans, rinse them in a colander and reserve until ready to use.
Making the Soup
- With 30 minutes left to the simmering of the beans, add 12 cups water to another large pot and bring to a boil.
- Add a little salt, the olive oil and all the diced vegetables and bring back to a boil. Reduce the heat and simmer uncovered for 30 minutes.
- 15 minutes into cooking the vegetables, add the pasta and cook until soft.
- With just 5 minutes left to cooking the vegetables, add the reserved beans to heat up in the soup.
Finishing and Serving
- When the soup is done cooking, taste and adjust seasoning with salt and pepper.
- Serve the soup in warmed bowls and either add a spoonful of pistou to each bowl or have it on the side and let your family and friends add the pistou themselves.
