Soupe au Pistou

This soup is Provence in its purest form — humble, sun-fed, and full of soul. Think tender green beans, courgettes, tomatoes, white beans, and pasta in a light broth, brought to life with a generous swirl of pistou (basil, garlic and olive oil crushed to a paste).

 

Ingredients (serves 4):

• 2 courgettes (zucchini), diced

• 2 ripe tomatoes, peeled and chopped

• 150g (1 cup) green beans, chopped

• 1 potato, peeled and diced

• 400g (14 oz) cooked white beans (or canned, drained)

• 1 small pasta shape (macaroni or ditalini), 100g (¾ cup)

• 1.5 L (6 cups) vegetable broth

• Salt, pepper, olive oil

 

For the pistou:

• 1 bunch fresh basil

• 2 garlic cloves

• 4 tbsp olive oil

• Optional: 30g (¼ cup) grated Gruyère or Parmesan

 

Instructions:

Sauté the vegetables in olive oil for a few minutes. Add the broth, bring to a simmer, and cook gently until tender (about 20 minutes). Add pasta and cook until just soft. Meanwhile, pound the basil and garlic into a paste, add olive oil, and stir into the soup just before serving.

 

It’s messy, vibrant, and demands a torn piece of baguette to mop up the bowl.

 

Wine suggestions:

• Côtes de Provence Blanc — a delicate white with citrus and white flower notes

• Cassidy Vermentino (Rolle) — light-bodied and slightly saline, beautiful with the garlic and basil

• Picpoul de Pinet — bone-dry, zingy, and refreshing — think of it as the white that smiles back at summer vegetables