Soupe au pistou

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while being versatile.

pistou

🥗Healthier: herb pesto

💰Cheaper: store-bought pesto

Herb pesto can be lighter and more affordable.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients while dried basil is cost-effective.

Chop the onions and tomatoes; keep the skin on the tomatoes as it will dissolve during cooking.

Cook the soaked haricots de soisson separately with a bit of salt and laurel for 1 hour.

Heat olive oil in a large pot over high heat and add the chopped onions; cook until translucent for a few minutes.

Add the chopped tomatoes to the pot and cook for 5-7 minutes until they become soft and form a compote.

Add the chopped carrots and the pre-cooked haricots de soisson to the pot.

Pour in 4 liters of water and season with salt and pepper; add the laurel.

Let the soup simmer for 45 minutes without covering, allowing it to thicken naturally.

After 45 minutes, add the chopped firm-fleshed potatoes, haricots verts, and courgettes to the pot; mix everything together.

Cook for an additional 15 minutes until the potatoes are tender.

Add the pasta (coquillettes) and season again with salt and pepper; continue to cook uncovered for 10-20 minutes until the pasta is done.

Turn off the heat and let the soup rest for at least 2 hours or overnight for better flavor.

Reheat the soup gently before serving, adding half of the prepared pesto and adjusting seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens