This truly Provencal soup, flavored with pistou sauce of basil, garlic and olive oil is often made from a base of green beans, cocos roses, tomatoes and potatoes, although there are local variations throughout Provence. The vegetable content varies, of course, but other options are knuckle of ham (jambonneau salé) or pork.
1 kg potatoes [pommes de terre]
150 g leeks [poireau]
150 g carrots
150 g green beans [haricot vert]
150 g white beans [haricot blanc]
150 g kidney beans [haricot rouge]
2 onions [oignon]
2 tomatoes [tomate]
150 g zucchini [courgette]
100 g vermicelli
rock salt [gros sel]
1. If you're using dried beans, pre-cook the beans 25 minutes in non-salted boiling water, then drain. (Use 200 g dried beans in place of 150 g tinned-beans.)
2. Dice the potatoes and vegetables. Put the potatoes, leeks, carrots, red beans, white beans and onions in a large pot (marmite) of salted water to cook for about 45 minutes.
3. Put the rest of the vegetables in the pot and cook for another 30 minutes.
4. Add the vermicelli and boil for a final 5 minutes - Don't overcook the pasta! Stir in the pistou sauce until the soup is well mixed, sprinkle the rest of parmesan on top.
|Conversions||30 g = 1 oz = 2 Tbs||180 g = 6 oz = 3/4 cup|
|1 kg = 2.2 lbs||1 lt = 1.06 qt||60 g = 2 oz = 1/4 cup||225 g = 8 oz = 1 cup|
|0.45 kg = 1 lb||0.95 lt = 1 qt||115 g = 4 oz = 1/2 cup||450 g = 16 oz = 1 pint|