A dish from Elizabeth David

Soupe au Pistou

Name: Soupe au Pistou
Yield: 6 servings
Ingredients: 1 cup dried white beans, soaked; 2 leeks, sliced; 2 potatoes, diced; 2 tomatoes, chopped; 1 zucchini, diced; 2 oz vermicelli or small pasta; 3 cloves garlic, for the pistou; 1 cup basil leaves, for the pistou; 1/2 cup grated Parmesan, for the pistou; 4 tbsp olive oil, for the pistou; salt

A Provençal vegetable and bean soup finished with a basil, garlic, and cheese pistou stirred in at the table.

Serves 6

By Elizabeth David

The Provençal cousin of pesto, pistou is pounded basil, garlic, and cheese, and David's soup lets each diner stir it into their own bowl. It is a summer soup built on beans and whatever the garden gives.

Ingredients

Produce

2 leeks
2 potatoes
2 tomatoes
1 zucchini
3 clove garlic
1 cup basil

Dairy & Eggs

1/2 cup Parmesan

Oils & Vinegars

4 tbsp olive oil

Pantry / Durable

1 cup white beans
2 oz vermicelli

Spices & Seasoning

salt

Method

Simmer the soaked beans in plenty of water with the leeks until they are nearly tender, then add the potatoes, tomatoes, and zucchini.
When the vegetables are soft, stir in the pasta and cook until it is just done. Season the soup well.
Pound the garlic and basil with a pinch of salt, then work in the Parmesan and enough olive oil to make a loose paste.
Serve the soup hot with the pistou passed separately, so each person stirs a spoonful into their bowl at the table.

Adapted from French Provincial Cooking. View a published recipe at NYT Cooking (opens in a new tab)

Served at

Sunday lunch in Chelsea · Chelsea, London

A cookout in Provence · Provence, France

More by Elizabeth David

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