Julia Child's Soupe au Pistou (Vegetable Soup) | Jamie & Julia

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.

Dice half a pound each of carrots, celery, potatoes, and onions.

Cut potatoes into slices, stack, and dice into small pieces.

Open a can of white beans and rinse off the aquafaba.

In a large pot, add water, a tablespoon of salt, and the diced vegetables.

Add the canned white beans to the pot and bring to a boil.

Once boiling, turn the heat down and simmer for 40 minutes until vegetables are softened.

Add 35 grams of broken spaghetti and 230 grams of diced French green beans to the pot.

Add saffron threads and black pepper to the soup.

After 40 minutes, check the vegetables and add more salt if needed, then simmer for another 15 minutes.

Prepare the pistou by mashing 4 cloves of garlic in a bowl.

Add 4 tablespoons of fresh tomato puree and 6 tablespoons of canned tomatoes to the garlic.

Mix in 4 tablespoons of chopped basil and 1 tablespoon of dried basil.

Add 1/4 cup of grated parmesan cheese and blend with a wooden spoon.

Gradually pour in 118 milliliters of olive oil while mixing to form a paste.

Add the pistou to the soup and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens