Cooking time: About 1 hour
Pistou (or "pesto") comes from the Latin "pestare" meaning to crush, since the basil leaves have to be finely mashed in a mortar to blend them into the mixture.
Pistou soup is a filling meal on its own, but in some regions they add cubed bacon, grilled Toulouse sausages or ham.
- Prepare the vegetables: peel and dice the vegetables; shell the beans as necessary;
- place all the vegetables into a pot; cover with cold water; bring to a boil;
- reduce the heat; season with salt and pepper; cover and simmer for 1 hour;
- add a handful of pasta; continue cooking until everything is tender;
- meanwhile prepare the pistou (see recipe below); add 2 or 3 tbsp. of pistou at the end of the cooking time and serve immediately in a tureen, passing more pistou and grated Parmesan separately if desired.
Making the pistou
- In a mortar, grind the basil and garlic cloves;
- drizzle in the olive oil to form a thick sauce;
- stir in the grated Parmesan.
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