Provenzalische Gemüsesuppe mit Pistou (Soupe au Pistou)

Zubereitung

1. 1

   Drain and rinse the soaked beans. Place them in a large pot, cover with cold water by 2 inches (5 cm), and bring to a boil. Simmer for 30–40 minutes until just tender but not falling apart. Drain and set aside.

2. 2

   In a large soup pot, heat the olive oil over medium heat. Add the onion and leeks and cook for 5–6 minutes until softened and translucent.

3. 3

   Add the carrots, zucchini, green beans and potatoes. Stir to coat with oil and cook for another 5 minutes until the vegetables begin to soften at the edges.

4. 4

   Stir in the chopped tomatoes, cooked beans, water or stock, bay leaves, thyme, salt and a few grinds of black pepper. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–30 minutes until all vegetables are tender and the broth is flavorful.

5. 5

   While the soup simmers, make the pistou. In a mortar and pestle (or food processor), pound the garlic with the salt until smooth. Add the basil leaves a handful at a time and pound into a paste. Gradually work in the grated cheese, then slowly drizzle in the olive oil until you have a thick, fragrant sauce. Taste and adjust salt.

6. 6

   When the soup is ready, taste and adjust seasoning. Remove the bay leaves.

7. 7

   Ladle the hot soup into bowls. Stir a generous tablespoon of pistou into each serving just before eating so the basil aroma blooms. Pass extra pistou at the table.