Ingredients for 8 people:
- 8 pieces of bacon (smoked brisket), or 1 per person
- 500g flat green beans, cut with scissors
- 500g white coconut beans
- 500g red coconut beans
- 500g squash or zucchini
- 3 carrots
- 3 peeled firm tomatoes (Roma type)
- 1 stalk of celery
- 1 onion
- 3 cloves of garlic
- 2 potatoes
- 3 handfuls of macaroni (200g)
- Ground pepper
Ingredients for the pistou:
4 cloves of garlic
1 huge bunch of basil
1 peeled ripe tomato
100g grated cheese (equal parts: gruyere, dry holland, parmesan)
1 piece of blue cheese or Roquefort
25cl of “fruity green” olive oil from Provence
Recipe :
1. Put 4 liters of water to boil in a very large pot, without salt. When boiling, add the smoked bacon cut into 8 pieces, add the shelled coconut beans
2. Meanwhile, make the pistou, peel and seed the tomatoes, cut them into pieces, pound the peeled garlic cloves and basil leaves in a mortar, drizzling with olive oil. Add the tomato pulp, grated cheese and blue cheese. Add pepper and salt to taste. Pound until you obtain an ointment.
3. Cook for 30 minutes then add all the other vegetables cut into small cubes except the flat beans and the zucchini and/or squash. Leave to simmer for 30 minutes. Add the flat beans and zucchini, and cook for another 30 minutes
4. Add the pasta and simmer for around 10 minutes (refer to the time recommended for the type of pasta (shellfish, macaroni, etc.). Turn off the heat. Add the pesto and mix quickly to serve immediately, also presenting a bowl of cheese grated
THE LITTLE EXTRA: Pistou soup can be the starter of a meal, but it is best served as a single dish, punctuated by a dessert. In Provençal localities, “pistou evenings” are becoming very fashionable.
There are as many recipes for pistou soup as there are cooks, so don't stress if one or more of the vegetables listed are missing.
The secret to a good soup is pesto. As for me, I like it to be strongly present. Your turn to try.
Last note: children love this type of soup.
