Soupe au Pistou – the definitive Soup of the South of France – is one of my favorites and a classic of French Riviera and Provençale Cuisine. A vegetarian soup full of hearty beans, delicious vegetables and flavorful basil.
Cooking time: 2 hours. Best to make it on a morning when you are doing other things around the house – there is lots of simmering time. The time can be cut down significantly if you use canned beans.
INGREDIENTS:
- 3 cups dry white beans (soaked overnight) Cranberry beans are ideal but if you can’t find them White Lima beans work very well. If you are using canned beans no need to soak them overnight.
- 4 cloves of Garlic
- 3 shallots or one white onion
- 2 branches of fresh thyme ( I used lemon thyme – so yummy!)
- olive oil
- 1 teaspoon sea salt
- 5 carrots
- 4 big yellow potatoes or 8-10 new potatoes
- 2 cups green beans
- 5 zucchinis ( I mixed green and yellow)
- 3 tomatoes
- 2 cups elbow pasta or small shape pasta
