Soupe au pistou (French Vegetable Soup)
A cozy classic French vegetable soup with creamy navy beans, tender summer vegetables, and a garlicky basil pistou served fresh on top for a fragrant finish.
Equipment
- 1 Pressure cooker
- 1 Food processor for pistou
Ingredients
Main ingredients
- 1 cup dry white navy beans or 14 oz can, drained and rinsed
- 2 bay leaves
- 3 tablespoon extra-virgin olive oil
- 2 medium onions peeled and diced; or 4 leeks, sliced
- 2 teaspoon fresh thyme leaves
- 2 medium carrots peeled and diced
- 2 medium zucchinis diced
- 0.5 lb green beans trimmed and cut crosswise
- 6 cloves garlic minced
- 1 tablespoon fine sea salt
- 2 qt low-sodium vegetable stock or low sodium chicken stock
- 1 cup peas fresh or frozen
- 1 cup short dry pasta such as orzo or elbows
- 1 clove garlic for pistou
- 1 teaspoon fine sea salt for pistou
- 2 cups fresh basil leaves chopped
- 1 small tomato peeled, seeded, and diced
- 1.5 oz Parmesan cheese finely grated
- 0.25 cup extra-virgin olive oil for pistou
Instructions
Instructions
- Soak dry beans overnight, then cook with bay leaves until tender. Skip this step if using canned beans.
- Heat oil in pressure cooker on medium. Add onions or leeks and cook until soft, about 5 minutes.
- Add thyme, carrots, zucchini, and green beans. Stir occasionally and cook for 5-7 minutes until slightly tender.
- Add minced garlic and salt. Stir and cook for 1 minute.
- Add stock to cover vegetables. Lock lid and bring to high pressure. Cook for 20-25 minutes, then quick release.
- Add navy beans and cook for 5 minutes to heat through.
- Ladle soup into bowls. Top each with pistou made from garlic, basil, tomato, Parmesan, and olive oil blended together.
Notes
To make dairy-free or vegan, omit Parmesan or use nutritional yeast. Use gluten-free pasta to make it gluten-free.