Vegetable Soup Garlic & Basil
Vegetable Soup with Garlic & Basil, known as Soupe au Pistou, is a classic Provençal soup built on slow-simmered beans, seasonal vegetables and aromatic herbs, finished with a vibrant pistou of garlic, basil and olive oil. Hearty yet fresh, it sits between a minestrone and a vegetable broth, offering depth, nourishment and a bright herbal finish added just before service.
- 1 h
- NOT TOO TRICKY
- 20 PORTIONS
- GLUTEN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 280 kcal Calories
- 14 g Protein
- 34 g Carbohydrates
- 9 g Fat
- 8 g Fiber
- 5 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Navy beans | 8 oz | 240 g | |
| Water | 2 cups | 500 ml | |
| Cooking oil | 2 oz | 60 ml | |
| Onions | 4 oz | 120 g | 6mm (¼ inch) Dice |
| Carrots | 5 oz | 150 g | 6mm (¼ inch) Dice |
| Leeks | 5 oz | 150 g | 6mm (¼ inch) Dice |
| Chicken stock | 2.5 cups | 2.8 l | Hot |
| Bouquet garnis: parsley, thyme, bay leaf | 1 each | Wrapped in leek | |
| Saffron | 1 pinch | ||
| Potatoes | 6 oz | 180 g | 6mm (¼ inch) Dice |
| Green beans | 6 oz | 180 g | 6mm (¼ inch) Dice |
| Zucchini | 6 oz | 180 g | 6mm (¼ inch) Dice |
| Tomato | 6 oz | 180 g | Peeled, seeded & 6mm (¼ inch) dice |
| Salt | To taste | ||
| Ground black pepper | To taste | ||
| Soup pasta, e.g. ditalini, vermicelli, orzo | 2 oz | 60 g | |
| Pistou | 2 oz | 60 ml | |
Method
- Cull, wash, and soak the navy beans overnight in water. Simmer until tender in water.
- Sauté the onions, carrots, and leeks in olive oil. Add the chicken stock and saffron to the vegetables, bring to a simmer, and cook for 10 minutes.
- Add the bouquet garni, potatoes, green beans, zucchini, and simmer for 10 minutes longer. For traditional service, the pasta would be added here and simmered until done. However for a la carte service, you would cook the vermicelli in a small amount of the broth and garnish each cup as it is served.
- Add beans and their cooking liquid, the tomato, salt, and pepper to soup and simmer for 1 minute, adjust the seasonings.
- Ingredient substitutions: As a vegetarian option, replace the chicken stock with vegetable stock, using thyme, aromatics and garlic cloves, similar to a Herbes de Provence blend.
- To serve: Mix the pistou with soup just prior to service (soup may not require all of the pistou).
- Pro Tip: Cut the vegetables and potatoes to a similar size as the beans. The soup should have more texture than a minestrone.
