How to Make Soups Au Pistou (Veggies Minestrone)

by Angélique B

This is a summer soup we eat at the peak of the beans and basilic season in provence "soupe au pistou". MY grand ma freezes the beans and other veggies, to make it for me every time i visit !! Enjoy


  • Zucchini
  • White beans
  • Large flat bean
  • Green beans
  • 2 Tomatoes
  • 1 Bunch Basil
  • 2 Garlic clove
  • Salt
  • Pepper
  • Parmesan cheese
  • Pasta
  • Instructions

    Step 1

    Cut the carrots into dices

    Step 2

    same with zuchinni

    Step 3

    these are one type of bean white bean

    Step 4

    large green beans cut into pieces, red beans, and green beans ..all cut into julienne

    Step 5

    all those nice colors

    Step 6

    These are all the veggies ready to be cooked all together, except for zucchinis

    Step 7

    Cook all beans together for 2h, add zucchini only the last 30 min. You can add mini pasta at the same time than zucchini

    Step 8

    Mix basil, garlic and skinless tomatoes. Add it to the soup

    Step 9

    Here is the vegetarian version, but in Provence, we usually add some proteins, and we use ham, or end of ham ..

    Step 10

    You can use fresh ham end or frozen, ones

    Step 11

    prepare boiling water for the ham, you can cook it directly in the soup, but i dont like the taste of the smoked and salt much .. so we cook the ham separately in a autocooker

    Step 12

    add the ham directly frozen

    Step 13

    close and cook for 30 min

    Step 14

    before serving, add the ham to the soup, and serve a piece of ham in every plate !