Soupe au pistou
A summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.
What makes it soupe au pistou
- Fresh white and red shelling beans.
- Pistou added off the heat, never cooked.
- Summer vegetables and small pasta.
Where it comes from
Pistou comes from the Provençal for pounding. It's a near relation of Genoese pesto, just along the coast, but usually made without pine nuts — basil, garlic, oil, sometimes cheese.
The soup is what makes it: fresh shelling beans and vegetables at the height of summer, and the pistou stirred in off the heat, so the basil stays raw.
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