soupe au pistou
La soupe au pistou est un plat traditionnel de la cuisine provençale, un concentré de saveurs méditerranéennes avec des légumes frais, des pâtes légères, et un pistou maison à base de basilic, d’ail, de pignons et d'huile d'olive.
Équipement
- Large Pot
- Mortar and Pestle
Ingrédients
- 500 g vegetables of the season zucchini, green beans, carrots, potatoes
- 1 piece onion finely chopped
- 2 cloves garlic finely chopped
- 100 g small pasta such as shells or vermicelli
- 1.5 L water or vegetable broth
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 bunch fresh basil for pesto
- 2 cloves garlic for pesto
- 30 g pine nuts for pesto
- 60 g parmesan cheese grated
- 100 ml extra virgin olive oil for pesto
Instructions
- Wash and chop the vegetables into small pieces. Finely chop the onion and garlic.
- In a large pot, heat olive oil and sauté the onion and garlic until tender.
- Add the chopped vegetables to the pot and sauté for a few minutes. Then, add water or vegetable broth and a bouquet garni (thyme, bay leaves, rosemary). Let simmer for 30 minutes until vegetables are tender.
- While the vegetables cook, prepare the pesto. In a mortar and pestle, crush garlic and fresh basil. Add pine nuts, parmesan, and olive oil and mix until you get a smooth paste.
- Add pasta to the soup and cook for about 10-12 minutes until al dente.
- Once the soup is ready, stir in the pesto. Season with salt and pepper to taste.
Notes
Feel free to swap any vegetables or seasonings based on what you have on hand. You can also experiment with different types of pasta or add legumes like chickpeas or lentils for more protein.